Irma's Creamy Chicken

(modified by Janeth Alvarez)


×        1 pound of chicken breasts

×        2-3 cloves of fresh garlic

×        1 can (12 oz.) of Cream of Mushroom Soup

×        1 pound of fresh white mushrooms, cleaned and sliced

×        4 oz. dry white wine

×        olive oil

×        1/2 stick butter

×        Fresh Parsley, chopped, about 1 Tbsp.

×        Capers, approximately 1 Tbsp.


Flatten chicken breasts and tenderize with tenderizing mallet.

Cut breasts in half to make them more manageable.

Season  breasts with garlic and poultry seasoning as desired.

Clean and slice fresh garlic, sauté in a skillet with olive oil.

When garlic is lightly browned, add the chicken breasts and sauté until lightly browned but still tender.

Remove chicken from the pan and set aside.

De-glaze the pan with approximately 4 oz. of white wine. 

Add butter and allow to melt.

Add mushrooms and cook until tender.

Add cream of mushroom soup.

Add the chicken back to the pan and cook until soup comes to a boil.

Place in a serving dish and garnish with capers and fresh parsley.