Chicken with Mushroom Sauce Recipe

3 2 2
Publisher Photo

Chicken with Mushroom Sauce Recipe

Read Reviews
3 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.

Ingredients

  • 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

Directions

In a skillet, saute mushrooms in butter until tender. With a slotted spoon, remove mushrooms and set aside. Reserve butter in the skillet.
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.
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

Nutritional Facts

2 each: 865 calories, 62g fat (37g saturated fat), 330mg cholesterol, 473mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 59g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken with Mushroom Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
SBH128 User ID: 6614014 4497
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 count....it's not fair to the person who has submitted the recipe."

MY REVIEW
sjpoor User ID: 2565047 5087
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!"

Loading Image