This creamy mushroom chicken is deliciously moist and tender smothered in a delightful garlic mushroom sauce with our very own creamy mushroom protein soup adding flavor and a powerful 30 additional grams of protein to the dish!
6 boneless skinless chicken breasts (about 1 ½ pounds)
2 teaspoons olive oil
1 large onion, chopped
3 cloves fresh garlic, minced
12 ounces sliced organic white or baby bella mushrooms
2 packages Proti-15 cream of mushroom soup supplement
(1 can low sodium organic cream of mushroom soup can
be used in place of the supplements)
¼ cup Dijon mustard
Fresh thyme sprigs
Add olive oil to skillet and turn on to medium-high heat.
Place chicken breasts in skillet, sear chicken on both sides.
Remove chicken from skillet; keep warm.
Return to the same skillet, add onion and garlic.
Cook until onion is tender and garlic is fragrant.
Whisk in soup mix and mustard till well blended.
Add mushrooms and allow to cook down for 2 – 3 minutes, stirring occasionally.
Return chicken to skillet. Cover; reduce heat to low and simmer for 5-10
minutes or until chicken reaches an internal temperature of 165 degrees.
One of the keys to the chicken staying moist is not to go over the 165 degree mark.
Arrange chicken on serving plate, spoon mushroom sauce over it and garnish with thyme.