Chicken Continental for Two Recipe
Chicken Continental for Two Recipe photo by Taste of Home
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Chicken Continental for Two Recipe

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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:2 servings
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES: 2 servings


  • 1/3 cup uncooked brown rice
  • 1 tablespoon plus 1 teaspoon cornstarch, divided
  • 1/8 teaspoon garlic-herb seasoning blend
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1-1/2 teaspoons olive oil
  • 2-1/2 pounds sliced fresh mushrooms
  • 2 green onions, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1-1/2 teaspoons capers, drained
  • 1/3 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 each: 474 calories, 10g fat (2g saturated fat), 78mg cholesterol, 265mg sodium, 55g carbohydrate (11g sugars, 8g fiber), 48g protein.


  1. Cook rice according to package directions. In a small bowl, combine 1 tablespoon 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: 2 servings.
Originally published as Chicken Continental for Two in Taste of Home

Full-Bodied White Wine

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

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moogie207 User ID: 1226306 122127
Reviewed Aug. 4, 2012

"To the lady with the amount of mushroom problem..if original recipe was for 4 and this is for 2...cut the mushroom amount in half. Doesn't take a math major for that. I will make this probably use the same same amount as original recipe as I am a mushroom lover and buy them every week."

nosrednak User ID: 555274 191230
Reviewed Aug. 3, 2012

"This dish sounds wonderful, but the proportion of mushrooms is way out of line. The full recipe for 4 only uses 12 oz. of muchrooms, this one uses 40. Makes me distrust recipes on this site."

cherylyoung User ID: 5912806 122126
Reviewed Jan. 5, 2012

"Has a very good taste & chicken was moist. I used canned mushrooms because that was what I had on hand, also didn't drain to make up for the juice I would have gotten from the fresh."

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