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Chicken with Mushroom Sauce


  • 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.

Nutrition Facts

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


Average Rating: 3
  • SBH128
    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.

  • sjpoor
    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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