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Creamy Mushroom Chicken

 Creamy Mushroom Chicken
I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.
6 ServingsPrep/Total Time: 30 min.


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 cup sliced fresh mushrooms
  • 1/4 cup butter
  • 4-1/2 teaspoons all-purpose flour
  • 1 cup milk
  • 3/4 cup grated Parmesan cheese, divided
  • Minced fresh parsley
  • Hot cooked pasta


  • Sprinkle chicken with pepper. In a large skillet over medium heat,
  • brown chicken in oil until a meat thermometer reads 170°. Remove
  • to a serving platter and keep warm.
  • In the same skillet, saute mushrooms in butter until tender. Sprinkle
  • with flour and stir until coated. Gradually add milk. Bring to a
  • boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in 1/2 cup cheese. Pour over chicken.
  • Sprinkle with parsley and remaining cheese. Serve with pasta. Yield:
  • 6 servings.
Nutritional Facts: 1 serving (1 each) equals 309 calories, 19 g fat (9 g saturated fat), 97 mg cholesterol, 338 mg sodium,

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Creamy Mushroom Chicken (continued)

Nutritional Facts: 4 g carbohydrate, trace fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.