Easy n' creamy mushroom chicken with caesar-herbed mashed potatoes
This recipe can be modified to become lighter by swapping full-fat ingredients for fat-free.
SERVES
4
Ingredients
Mushroom chicken
- 4 organic chicken breasts
- Olive oil
- 1 teaspoon minced garlic
- 1 medium red onion, chopped
- 2 cups mushrooms, chopped
- 1 large can condensed cream of mushroom soup
- 1⁄4 cup water
- Sea salt
- Freshly ground black pepper
- 1 tablespoon basil
- 1 teaspoon cayenne pepper
Mashed potatoes
- 2 pounds mini red potatoes, halved, skin-on
- 1/2 cup full-fat cream cheese
- 1/2 cup jarred full-fat creamy caesar dressing
- 1/4 cup chopped fresh chives
- Sea salt and freshly ground black pepper to taste
Directions
- Brown chicken breasts on both sides in olive oil in large skillet, not allowing to fully cook-through. Remove the chicken from the skillet.
- Add olive oil to the skillet, and cook garlic, mushrooms and red onion until aromatic and tender.
- Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir until fully combined.
- Add chicken breasts back to skillet, and spoon sauce over chicken. Cover skillet. Bring to simmer.
- Cook until chicken is done (time will vary depending on size of chicken breasts).
- While chicken is cooking, add potatoes to a large saucepan with cold water. Bring to a boil. Boil potatoes for 12-15 minutes, or until desired tenderness. Drain.
- Return potatoes to saucepan. Add cream cheese and Caesar dressing. Season with salt and pepper.
- Mash until potatoes are smooth and mixture is well blended. For quicker, easier mashed potatoes, use a hand mixer or stand mixer.
- Stir fresh chopped chives into the potatoes.
- Plate chicken on top of mashed potatoes, and spoon extra creamy mushroom sauce over chicken.
