Roast Breast of Chicken with Mushroom Sauce

Made With Condensed Mushroom Soup

This Chicken with Mushroom Sauce recipe is a perfect yet simple dish to liven up your midweek suppers

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Cooking Time 15

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Serves 4

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Condensed Mushroom Soup

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  • 4 large chicken breasts
  • Salt and pepper
  • Vegetable oil for cooking
  • A knob of butter
  • 1 small onion, finely chopped
  • 1 can Campbell's Condensed Cream of Mushroom Soup
  • 1 tbsp chopped flat leaf parsley


  • Step 1

    Season the chicken breasts with salt and pepper and place them skin side down in a pre-heated frying pan.
  • Step 2

    Fry on each side over a medium heat for 7-8 minutes until well coloured or until firm to the touch, maintaining a moist centre to each.
  • Step 3

    Remove the breasts from the pan and keep warm.
  • Step 4

    Add the onions to the pan, frying for a few minutes.
  • Step 5

    Pour in the Campbell's Condensed Cream of Mushroom Soup, and return to a simmer, cooking the sauce for a few more minutes, loosening with a little water if needed.
  • Step 6

    Season the sauce and add the parsley.
  • Step 7

    Pop the chicken breasts back in the pan along with any juices and the dish is ready to serve.
  • Step 8

    Note: A squeeze of lemon and a tablespoon of crème fraiche can be added to the finished sauce, if available.

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Last Rated: 29 - 05 - 2024

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Roast Breast of Chicken with Mushroom Sauce

Chef's Corner

Campbell's Original

The World's Most Iconic Soup Brand

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