Chicken Continental for Four Recipe
Chicken Continental for Four Recipe photo by Taste of Home
Next Recipe

Chicken Continental for Four Recipe

Read Reviews
4.5 4 8
Publisher Photo
Mushroom lovers rejoice! This moist chicken perfectly combines garlic and mushrooms into a flavorful entree. —Rebecca Baird, Salt Lake City, Utah
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES: 4 servings


  • 2/3 cup uncooked brown rice
  • 2 tablespoons plus 2 teaspoons cornstarch, divided
  • 1/4 teaspoon garlic-herb seasoning blend
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon olive oil
  • 3/4 pound sliced fresh mushrooms
  • 6 green onions, thinly sliced
  • 1/4 cup balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon capers, drained
  • 3/4 cup reduced-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 2 teaspoons cold water

Nutritional Facts

1 chicken breast half with 3/4 cup mushroom mixture and 1/2 cup rice : 354 calories, 8g fat (2g saturated fat), 78mg cholesterol, 265mg sodium, 35g carbohydrate (5g sugars, 4g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1/2 fat.


  1. Cook rice according to package directions. In a small bowl, combine 2 tablespoons cornstarch and the seasoning blend; sprinkle over chicken on both sides.
  2. In a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer.
  3. Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a meat thermometer reads 170°.
  4. Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice. Yield: 4 servings.
Originally published as Chicken Continental in Taste of Home August/September 2010, p48

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Continental for Four

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
RLSM User ID: 5781736 105109
Reviewed Aug. 28, 2012

"We love capers, mushrooms and balsamic vinegar so this rates high in our house!"

dminkus User ID: 6010427 210730
Reviewed Sep. 4, 2011

"Not sure if maybe I did something wrong or not ( I doubled the sauce and cooked the mushrooms seperate) but this dish had too much vinegar flavor... needed something to even it out."

AlyciaJ User ID: 1944654 210729
Reviewed Oct. 28, 2010

"A little time consuming but the results were wonderful. I used both reg mushrooms and baby bella mushrooms, which worked well. I also needed a lot more cornstarch at the end to thicken up the sauce. Prob about 2 more tablespoons"

KimKra User ID: 5297723 167958
Reviewed Aug. 21, 2010

"Everyone in the family loves it."

Loading Image