Chicken Jaegar

Name: Chicken Jaegar
Ingredients: 2 tbsp olive oil; 4 None chicken breasts, pounded thin and breaded; 1/4 cup butter; 7 oz brown mushrooms, sliced; 2 cloves garlic, crushed; 2 tsp paprika; 1 x 14 oz can cream of mushroom soup; 1 1/4 cups heavy cream; 1/4 cup flat-leaf parsley, chopped; None None Rice or pasta, to serve

10 ingredients

4 steps

Ingredients

2 tbsp olive oil
4 None chicken breasts, pounded thin and breaded
1/4 cup butter
7 oz brown mushrooms, sliced
2 cloves garlic, crushed
2 tsp paprika
1 x 14 oz can cream of mushroom soup
1 1/4 cups heavy cream
1/4 cup flat-leaf parsley, chopped
None None Rice or pasta, to serve

Directions

1

Heat oil in a large frying pan over medium heat. Cook chicken in 2 batches, 2-3 minutes each side, until cooked through. Drain on paper towel. Keep warm.
2

Heat butter in same pan. Saute mushrooms and garlic 2-3 minutes, until mushrooms are lightly browned and tender. Add paprika and cook, stirring, 1-2 minutes, until fragrant.
3

Stir in soup and cream. Simmer, uncovered, 2-3 minutes. Stir in 1/2 the parsley and season to taste.
4

Serve chicken topped with sauce and sprinkled with remaining parsley, accompanied by rice or pasta, if desired.