Mushroom Chicken

Pat the chicken breasts dry with paper towels and season with salt and pepper on both sides.

Heat a large skillet over medium-high heat and add the chicken breasts, cooking for 5-6 minutes per side until golden brown and cooked through.

Remove the cooked chicken from the skillet and set aside on a plate.

In the same skillet, add the sliced fresh mushrooms and cook over medium heat for 4-5 minutes, stirring occasionally, until they release their moisture and begin to soften.

Pour the white wine into the skillet and scrape up any browned bits from the bottom using a wooden spoon, then let it simmer for 2-3 minutes until slightly reduced.

Stir in the low-fat cream of mushroom soup until well combined with the mushrooms and wine.

Return the chicken breasts to the skillet, nestling them into the mushroom sauce.

Reduce heat to medium-low and simmer for 8-10 minutes until the chicken is heated through and the sauce thickens slightly.

Serve the chicken breasts topped with the mushroom cream sauce.