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Chicken with Mushroom Sauce Recipe

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Chicken is my meat of choice. Besides barbecued chicken, this flavorful dish is one of my most tried-and-true recipes.—Philip Stent, Leggett, Texas
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES: 4 servings


  • 1/2 pound fresh mushrooms, thinly sliced
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 8 boneless skinless chicken breast halves
  • 1/3 cup chicken broth or port wine
  • 1-1/2 cups heavy whipping cream
  • Minced fresh parsley, optional
  • Paprika, optional

Nutritional Facts

1 serving (2 each) equals 865 calories, 62 g fat (37 g saturated fat), 330 mg cholesterol, 473 mg sodium, 17 g carbohydrate, 1 g fiber, 59 g protein.


  1. In a skillet, saute mushrooms in butter until tender. With a slotted spoon, remove mushrooms and set aside. Reserve butter in the skillet.
  2. Combine the flour, nutmeg, salt and pepper coat chicken pieces and shake off excess. Brown mushrooms. Add broth or wine to the remaining flour mixture; stir until smooth. Fold in cream.
  3. Pour over the chicken and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken is no longer pink. Garnish with parsley and paprika if desired. Yield: 4 servings.
Originally published as Chicken with Mushroom Sauce in Taste of Home June/July 1994, p47

Full-Bodied White Wine

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

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Reviewed Nov. 23, 2012

"This is wonderful....I used fat free half & half instead of heavy cream and cut the butter to 2 T. I think it's wrong to give a bad review just because of the calorie/fat's not fair to the person who has submitted the recipe."

Reviewed Jan. 29, 2012

"Wouldn't even consider making it with that many calories per serving. If the heavy whipping cream was replaced with non-fat evaporated milk suspect it would be just as good and a whole lot fewer calories!"

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