Creamy skillet chicken with mushrooms in a rich, savory sauce made in one pan.

2 pounds boneless, skinless chicken breasts

1 ½ teaspoons salt

1 teaspoon chili powder

Black pepper, to taste

1 tablespoon olive oil

8 ounces mushrooms, sliced

3 cloves garlic, minced

1 can cream of mushroom soup

1 cup water

½ tablespoon cornstarch (optional)

½ to 1 tablespoon water (optional)

Cook Mode Prevent your screen from going dark

1. Slice and season chicken evenly.

2. Cook chicken in skillet until lightly golden, then remove.

3. Sauté mushrooms and garlic in same skillet.

4. Whisk in soup and water, bring to gentle boil.

5. Return chicken and simmer until cooked through.

6. Thicken sauce if desired and serve warm.

Slice chicken evenly for best texture. Thicken sauce only if needed.