This is my sister Patti's recipe and it is great! Very quick (especially if you have chicken breats already defrosted) and easy and I usually have all of the ingredients on hand (except fresh mushrooms). The boys all gobbled it tonight!
2 Tbsp butter
4 chicken breasts (I cut them in half depending on how big they are)
1 1/2 + cups sliced fresh mushrooms (I've never tried the canned ones but no doubt fresh is best)
1 onion, sliced
1+ cloves minced garlic
2 cans cream of mushroom soup
1/2 cup milk
Fresh ground black pepper to taste (Mine definitely isn't fresh ground)
Hot cooked capellini or linguine noodles
In a large skillet melt 1 Tbsp of butter and brown the chicken breasts for 5 minutes on each side; remove from pan. Add 1Tbsp of butter to pan and sauté mushrooms, onions, and garlic until tender. Add soup, milk and pepper. Bring to a boil. Return chicken to skillet and reduce heat to low. Cover and simmer for 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over noodles.
Tonight I served this with peas as a side dish and everyone ended up mixing their peas in with it and it was so yummy! Next time I will just add peas to the skillet and make it a one dish meal!