Creamy Mushroom Chicken Recipe

4.5 4 6
Creamy Mushroom Chicken Recipe
Creamy Mushroom Chicken Recipe photo by Taste of Home
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Creamy Mushroom Chicken Recipe

Read Reviews
4.5 4 6
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a 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.
Originally published as Creamy Mushroom Chicken in Country Woman January/February 2000, p31

Nutritional Facts

1 each: 309 calories, 19g fat (9g saturated fat), 97mg cholesterol, 338mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 29g protein.

  • 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
  1. Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm.
  2. 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.
  3. 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.
Originally published as Creamy Mushroom Chicken in Country Woman January/February 2000, p31

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gunslinger User ID: 544392 216199
Reviewed Dec. 28, 2014

"Combines two of my favorites, chicken and mushrooms. So delicious!The mushrooms and Parmesan make a wonderful sauce for noodles, rice or mashed potatoes!"

MY REVIEW
lissaliss User ID: 7452789 75937
Reviewed Oct. 21, 2013

"Served over rice Pilaf... was fantastic! I've also used the sauce as a substitute for a healthier MSG free cream of mushroom soup!"

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[email protected] User ID: 4825593 37361
Reviewed Jul. 13, 2011

"Such a flavorful dish. Even my son who doesn't eat mushrooms at it. Would make this again."

MY REVIEW
gillettcookie User ID: 3422974 26353
Reviewed Jan. 28, 2010

"very good and quick. I like the flavors and the fact that it can go with either pasta or mashed potatoes. Thanks again for another quick evening meal!"

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