Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes. Source: EatingWell Magazine, September/October 2017

Carolyn Malcoun
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Ingredients

Directions

  • Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.

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  • Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

Tips

Tips: You can make your own chicken cutlets from two 8- to 10-ounce boneless, skinless chicken breasts. Remove the tenders (the strip of meat on the underside of the breast) and save for another use. Cut each breast in half crosswise. Place between pieces of plastic wrap. Pound with a meat mallet or skillet until about 1/2 inch thick.

Nutrition Facts

325 calories; 19.6 g total fat; 99 mg cholesterol; 329 mg sodium. 4.2 g carbohydrates; 29.1 g protein; Full Nutrition

Reviews (13)

Read More Reviews
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/22/2019
I made this tonight for my husband and me and we both enjoyed it. I added a sprig of fresh minced rosemary and a clove of minced fresh garlic to the mushrooms as they were releasing their juices. I served it over whole wheat rotini noodles. I would have preferred more sauce but that would increase the caloric content. The nutrition information says a generous 1/4 cup sauce. However there was only 1 cup liquid divided 4 ways BEFORE the wine evaporated. Though the mushrooms could be said to be a part of the sauce the actual sauce without mushrooms was probably 1/8 cup. It was tasty with these additions but I would have preferred even more flavor and sauce...if served with noodles or rice. Not quite good enough to be added to the definitely will make again list. Read More
Rating: 5 stars
03/11/2019
This dish was amazing!! Only addition would be more sauce! Read More
Rating: 5 stars
02/20/2019
Delicious recipe! However I'm a little confused on the serving pirtions of this plan. With this recipe how much is 1 serving? Read More
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Rating: 5 stars
02/04/2019
Made this tonight and left salt out since I have to cut back but did do pepper. Very good and will make again. May add rosemary next time as someone mentioned. Read More
Rating: 5 stars
01/24/2019
I was surprised at how flavorful this recipe turned out especially since the ingredients are so simple. Some people mentioned it was bland and added extra salt/seasoning. I didn t measure out the salt and pepper just eyeballed it so it s possible I added more than what was called for. Anyways It s great for those nights when you just want to whip up something quick and tasty. I saved the recipe and would definitely make this again. Read More
Rating: 5 stars
03/09/2018
We loved this. It was delicious. Relatively easy to make. I thought the portion sizes were good. I made a salad and potato s as sides. Read More
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Rating: 5 stars
02/23/2018
Loved it. Because I like chicken with Rosemary I did add a tablespoon of Wildtree Lemon Rosemary blend seasoning. Will definitely make again. Read More
Rating: 5 stars
02/20/2018
I'm new to cooking and I'm obsessed with chicken. Didn't have wine but decided to cook this recipe anyway. Loved it cant wait to try it with the wine. Added some chilli powder to the mushrooms for a little heat. Read More
Rating: 4 stars
01/08/2018
Yummy! But serving suggestion is way too small just one cutlet and little bit of sauce. Otherwise great recipe:) Read More
Rating: 3 stars
12/14/2017
Making your own chicken cutlets is a little more difficult than it seems - it took me a while to get the portions just right (ish). I used seasoned salt instead of kosher salt to season the chicken & I'm sure I used more than was called for. The sauce was kind of bland to me so I added garlic powder onion powder seasoned salt & a little pepper. It also seemed like there wasn't really enough sauce so I added extra heavy cream. The dish tasted good but I feel like it was a lot of effort to just make cream of mushroom soup. I could have used a can & thinned it out with a little extra water or milk & achieved roughly the same thing. I served with white rice & asparagus broiled in the oven with a little EVOO & sea salt. Read More
Rating: 3 stars
11/10/2017
I simmered the chicken longer to get it done and doubled the mushrooms since they tend to cook way down. It was a little bland to me and everyone added more salt and pepper but still pretty good. I will spice it up next time. Read More
Rating: 4 stars
10/05/2017
This had a good flavor. The only thing I found wrong with it was the sauce was too runny. Will make again with a thicker sauce. Read More
Rating: 5 stars
09/20/2017
This was awesome! The Safeway near me just happened to be out of any mushrooms other than white Portobello and crimini the day I made this....wtf?!? So I bought those and 2 cans of shiitake i found. I also only had chicken leg quarters but this was still FABULOUS. Browned the chicken then put it in the oven on 350 while I made the rest. Served it over mashed potatoes and we both loved it! Read More