- Plentiful Pantry Creamy Wild Mushroom
- 2 Boneless Skinless Chicken Breasts
- 2 tbs butter
- 1 cup milk
Preheat oven to 350° and prepare a sheet pan with non-stick spray.
Melt butter in a large sauté pan over med/high heat.
Dredge chicken breasts in Creamy Wild Mushroom mix on all sides. Set aside any leftover mix.
Sprinkle lightly with salt.
Add chicken to sauté pan browning on each side intil lightly golden.
Remove chicken to sheet pan and place in the oven for 20-30 minutes. (until a thermometer reads 165.
While the chicken finishes off in the oven add the milk to the remaining mix that did not adhere to the chicken and whisk to combine.
Stir milk mixture into the sauté pan, making sure to scrape the bottom to pull up any little bits.
Bring mixture to a boil and reduce to simmer about 5 minutes. Pour sauce over chicken, pasta, or potatoes