RECIPE:Pan Seared Supreme Chicken with Mushroom Sauce

  • Prep Time: 25 mins
  • Cook time: Less than 30 mins
  • Serves 2



  • Chicken Cream of Mushroom Supreme

    1 package

    Chicken Cream of Mushroom Supreme - • $0.00
  • Olive oil1 Tbsp

  • Salted butter1 Tbsp

  • Portobello mushroom caps, sliced2 caps

  • Cream of mushroom soup1 cup

  • 10 % cream¼ cup

  • Fresh parsley, chopped½ Tbsp

  • Fresh thyme, chopped½ Tsp

  • Sea saltas needed

  • Black pepper, freshly groundas needed

  • Lemon juice1 Tbsp

  • Lemon slicesas needed

  • Microgreensas needed

Cooking directions

  1. In a large pan, heat one tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until the internal temperature is 165 degrees. 

  2. While the chicken is cooking, melt the 1 tablespoon of butter in a medium pan over medium heat. Add the mushroom slices and cook them on each side until they are nicely browned. Remove the mushrooms and set them aside. 

  3. Add the cream of mushroom soup to the pan the mushrooms were in. 

  4. Bring to a simmer before adding the cream. Whisk together and simmer until the sauce thickens.  

  5. Stir in the herbs. Season to taste with salt and pepper. 

  6. Once the chicken is cooked, remove it from the pan and let it rest for a minute before slicing it. 

  7. Arrange the chicken and mushrooms on each plate and top with the sauce.  

  8. Squeeze a small amount of lemon juice over the top of each.  

  9. Serve with lemon slices and microgreens. 

Version 0.1386.0