Recipe: Chicken Portobello

This recipe for Chicken Portobello is something I came up with to mimic a dish I had at a restaurant… actually it combines a couple of different parts of several dishes I’ve had out.

This is one of my shortcut recipes.. it goes together quite fast and uses… here to comes… cream of mushroom soup… I think I just heard the blog snob faint… oh well.. she’ll get over it.

I promised to include some shortcut recipes of all types in my posts.. not everyone has the time to make everything from scratch.


You could substitute crimini mushrooms.. but then again.. it wouldn’t be Portobello Chicken then.. would it? All joking aside.. I highly recommend using Portobello mushrooms.. they have a stronger smoky flavor.. and it really adds to this dish.

I used butter in this recipe.. you could substitute margarine but… and this isn’t usual for me.. I would recommend the butter… I know it adds a little more fat.. but the flavor is excellent in this…

If you want to cut fat in places.. use 99% fat free cream of mushroom soup… Campbell’s is the best…

I used whole milk.. it makes for a creamier sauce… but you can use fat free milk… you may have to add a teaspoon of cornstarch to thicken a bit …

The boneless skinless chicken breasts were quite thick.. I made one for each person… the thicker bigger chicken breasts are better in this recipe.

Serve this with mashed potatoes or noodles… yummmm!

Recipe: Portobello Chicken

All you need:

For the chicken:

4 thick boneless skinless chicken breasts
½ cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
Dash of salt and pepper
4 tablespoons butter, divided
2 tablespoons olive oil
1 pkg (8 oz.) Baby Portobello mushrooms, cleaned and sliced
4 slices Baby Swiss cheese

For the sauce:

1 can Campbell’s Cream of Mushroom Soup
2/3 of a soup can of whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon white pepper

All you need to do:

Preheat oven to 350 degrees F.

In a wide bowl or plate, combine the flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and pepper .

Run tap water over the chicken breasts one at a time… dredging them in the flour.

In a large skillet, melt 2 tablespoons butter with the olive oil over medium high heat.

Brown the chicken breasts on both sides until they are a light golden brown.

Place the chicken breasts in a baking dish and set aside.

Add the remaining 2 tablespoons of butter to the skillet. When the butter is melted, add the sliced mushrooms and sauté for about 7 minutes, stirring occasionally.

Remove the mushrooms with a slotted spoon and place them over the chicken in the baking dish.

Bake the chicken for 20 minutes at 350 degrees F.

Meanwhile, add the sauce ingredients to the skillet and using a wire whisk, stir until smooth and thick.

After the chicken has baked for 20 minutes… place a slice of Swiss cheese over each chicken breast (over any mushrooms that are on top of the chicken).

Return baking dish to the oven and bake until cheese melts.. about 5-7 minutes.

Remove the baking dish from the oven and pour the sauce over the chicken.

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