Southern Creamy Mushroom Chicken Recipes

Steps:

• In a medium size skillet heat Olive Oil.
• Sprinkle the Chicken on all sides using Seasoning Mix. Amount would be your preference. (You can find this mix in your spice aisle or I suggest 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp pepper).
• Brown Chicken (with skins) on all sides, using medium heat.
• Transfer breasts to dutch oven (Meat up/bone down).
• In same skillet, Saute Onion, Garlic in 2 Tablespoons of White Wine until tender and wine has almost evaporated.
• Spoon onion mixture evenly over each chicken breast.
• Gently spoon mushroom soup over chicken pieces and onion mixture.
• Add Cream and remaining White Wine, pouring evenly in-between chicken pieces.
• Using soup can, add Water and Worcestershire Sauce, mixing well with any leftover soup.
• Pour gently over soup covered chicken.
• Cover and SIMMER on Low to medium low heat for 25-30 minutes, checking several times.
• In saute skillet, add sliced mushrooms and cook until they begin to slightly darken.
• Spoon sauted mushrooms on top of chicken the last 10 minutes of cooking.
• For plenty of sauce, make sure it doesn't cook down, lower temperature and add more water, cream, or wine if necessary.
• Check for tenderness with a fork.
• Serve over rice.

Steps:

• Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.