Creamy Chicken & Mushrooms

Rating: 4.53 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Carolyn Malcoun
Source: EatingWell Magazine, September/October 2017

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Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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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

Serving Size: 1 cutlet & generous 1/4 cup sauce
Per Serving:
325 calories; protein 29.1g; carbohydrates 4.2g; dietary fiber 0.8g; sugars 2.5g; fat 19.6g; saturated fat 7.5g; cholesterol 98.9mg; vitamin a iu 600.5IU; vitamin c 4.1mg; folate 16.3mcg; calcium 28.4mg; iron 1.3mg; magnesium 12.8mg; potassium 286.2mg; sodium 329.2mg.
Exchanges:

1/2 vegetable, 3 1/2 lean meat, 3 1/2 fat

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Reviews (14)

Read More Reviews
17 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
ABBY
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
Kari
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
L Cole
Rating: 5 stars
07/15/2021
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. Read More
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mj5277
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
Kety
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
Tara Wagman
Rating: 5 stars
03/11/2019
This dish was amazing!! Only addition would be more sauce! Read More
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abrown062@comcast.net
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
Maggie
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
J.D.
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
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