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January 21st, 2011, 06:35 PM
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Hannah-Banana Hannah-Banana is offline
Laikon's Mommy
Join Date: May 2010
Location: Hometown: Warsaw, Mo
Posts: 1,400
This recipe is delicious, but IDK how kid friendly it is. If you leave out the mushrooms it might be more kid friendly. We like to serve the sauce over egg noodles and eat the chicken on the side with some sort of vegetable, usually one of those steamer bags of broccoli.

Chicken a la Creme

1/4 cup butter
1 1/2 pounds chicken breast tenderloins or strips seasoned to taste (I use salt pepper and garlic powder)
1 pint heavy cream
1 can cream of mushroom soup
Sliced Mushrooms (I usually use on of those little half cans)

Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes.

Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.

Mix heavy cream and mushroom soup together until smooth. Pour the mixture into the skillet, add sliced mushrooms and simmer gently for 5 minutes (if the cream is cold when you mix it it'll take longer. I made that mistake), stirring occasionally, until the sauce has thickened and chicken is cooked through.

Takes about 22 minutes to cook in total.

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