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Creamy Mushroom Chicken
I call this creamy mushroom chicken "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.
Ingredients
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 1/4 cup butter
- 1 cup sliced fresh mushrooms
- 4-1/2 teaspoons all-purpose flour
- 1 cup 2% milk
- 3/4 cup grated Parmesan cheese, divided
- Minced fresh parsley
Directions
- 1. Sprinkle chicken with pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 9-10 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
- 2. In the same skillet, melt butter over medium heat. Add mushrooms; cook and stir until tender, 4-6 minutes. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 1/2 cup cheese. Serve sauce over chicken and sprinkle with remaining, 1/4 cup cheese and parsley.
Nutrition Facts
1 chicken breast half with 1/3 cup sauce: 454 calories, 28g fat (12g saturated fat), 142mg cholesterol, 473mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 42g protein.
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