Creamy Chicken & Mushrooms

I would add garlic sautéed.

I used regular chicken pieces for this recipe. As a result, I could not pound it. I also added some veggies such as pigeon peas, green beans and tomatoes. I didn’t have fresh parsley so I used dried. I used much less cream than recommended. I think it came out ok. Had to increase the frying time to ensure it was cooked properly. Had it with boiled potatoes.

Hi!
Made this for dinner tonight. It was YUMMO-licious. The only thing I will do next time is double the sauce - because I am a sauce girl. Incidentally, I used half and half instead of heavy cream because I like a lighter sauce.
Deb

Terrible recipe I got confused and prepared this one thinking that was another similar recipe, I realized after I finished how different taste. I use this website for many good recipes but please remove this one from your website is a bad advertisement

This was great. Didn’t have any white wine so I substituted cooking sherry. It was really tasty and goes together quickly. It was so good with the sherry that I’ll stick with that. This recipe will go into my regular rotation. It’s always great when I find a keeper recipe.

Here is what I did. Micro-waved mushrooms for 2-3 minutes, this removes moisture. Sauteed mushrooms with 3 cloves of minced garlic and a pat of butter, salted to taste, then added condensed Whole Foods condensed mushroom soup (it's very thick), added 1/3 cup unflavored plain soymilk (cutting down on dairy) you can use whole milk or cream to get the right consistency. Sauteed chicken cutlets with a tablespoon of fresh rosemary. Served over pasta with oven roasted baby tomato's on the side and it was HEAVEN!

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.

This dish was amazing!! Only addition would be more sauce!

Delicious recipe! However, I'm a little confused on the serving pirtions of this plan. With this recipe, how much is 1 serving?

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.

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.

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.

Loved it. Because I like chicken with Rosemary, I did add a tablespoon of Wildtree Lemon Rosemary blend seasoning. Will definitely make again.

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.

Yummy! But serving suggestion is way too small, just one cutlet and little bit of sauce. Otherwise, great recipe :)

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.

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.

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.

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.

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!