Chicken Breasts Smothered In A Mushroom Cream Sauce

• 4 skinless chicken breast halves
• 1 cup fresh mushrooms, sliced
• 2 garlic cloves, minced
• 1/4 cup onion, diced
• 1 tablespoon olive oil
• 1 (10 ounce) can condensed cream of mushroom soup
• 1/2 cup half-and-half
• 1/2 teaspoon dried basil
• 1/8 teaspoon paprika
• salt and pepper (to taste)

1. Heat oil in medium size frying pan.
2. Saute mushrooms for 5 minutes (stirring often to prevent burning). Add diced onion and saute until translucent (about 3-5 minutes).
3. Add garlic and stir for 1 minute.
4. Add mushroom soup, 1/2 and 1/2, basil, paprika and salt and pepper to taste.
5. Mix well and take off heat.
6. Heat oven to 350 degrees F.
7. Wash and pat chicken dry.
8. Arrange chicken in a 2 quart baking dish.
9. Spoon mushroom mixture over chicken.
10. Sprinkle with croutons or parmesan cheese (optional).
11. Bake uncovered for 30 minutes or until juices run clear when pierced.

chicken, fresh mushrooms, garlic, onion, olive oil, condensed cream, dried basil, paprika, salt

Taken from www.food.com/recipe/chicken-breasts-smothered-in-a-mushroom-cream-sauce-288007 (may not work)