Chicken With Baby Portabella Cream Sauce - cooking recipe

Ingredients

1 1/2 lbs thin-sliced boneless skinless chicken breasts
2 tablespoons butter
8 ounces baby portabella mushrooms or 8 ounces cremini mushrooms, sliced
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon paprika
10 1/2 ounces condensed golden mushroom soup
1 cup heavy cream

Preparation

In a large skillet, melt 2 T. butter and saute chicken breasts until browned on each side. Remove from pan.
To pan juices, add 2 T. butter and melt. Add sliced mushrooms and cook until soft, about 10 minutes, stirring occasionally.
Add garlic powder and paprika; stir. Cook for an additional 2 miniutes.
Pour in can of soup and combine, then add heavy cream and stir to combine. Return chicken to pan.
Bring to a boil, then reduce heat. Cover and simmer on low heat for 10 minutes. Remove from heat and serve.