Chicken Jaegar

• 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

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.

olive oil, chicken breasts, butter, brown mushrooms, garlic, paprika, cream of mushroom soup, heavy cream, flatleaf parsley, rice

Taken from recipes-plus.com/api/v2.0/recipes/28083 (may not work)