Chicken With Baby Portabella Cream Sauce

• 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

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

thin, butter, baby portabella mushrooms, butter, garlic, paprika, condensed golden mushroom soup, heavy cream

Taken from www.food.com/recipe/chicken-with-baby-portabella-cream-sauce-277224 (may not work)