Creamy Mushroom Chicken
Servings: 4 Servings
Ingredients
Chicken:
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound chicken breasts thinly sliced
- 2 tablespoons unsalted butter
Sauce:
- 1 tablespoon unsalted butter
- 4 ounces baby bella mushrooms sliced
- ½ cup white onion sliced (about ½ a medium onion)
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
Instructions
- In a small bowl, combine the onion powder, garlic powder, salt and pepper. Season both sides of the chicken breasts, and set aside.½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 pound chicken breasts
- Heat a large, deep skillet over low to medium heat. Add the butter, and cook the chicken for 5 to 6 minutes on each side until the juices run clear. A meat thermometer should read 165°F when inserted into the thickest part of the chicken. Remove the chicken from the skillet to a waiting plate.2 tablespoons unsalted butter
- Keep the skillet on low to medium, and add the butter for the gravy. Next add the mushrooms and onions. Cook for 3 to 5 minutes just until the mushrooms are soft and the onions are translucent. Use a slotted spoon to remove them from the pan, and set aside.1 tablespoon unsalted butter, 4 ounces baby bella mushrooms, ½ cup white onion
- Sprinkle the flour into the hot pan, and stir to pick up any remaining butter or liquid. Cook the flour for 2 to 3 minutes, then carefully add the chicken broth. Stir or whisk until no flour clumps remain, then add the heavy cream, oregano, rosemary, salt, pepper, and thyme.2 tablespoons all-purpose flour, 1 cup low-sodium chicken broth, ½ cup heavy cream, ½ teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon dried thyme
- Continue to stir until the sauce thickens slightly and coats the back of a spoon, about 5 minutes. Remove from heat, and add the mushrooms, onions, and chicken back to the pan.
- Serve hot with a side of fresh vegetables or a salad. Store any leftovers in the refrigerator for up to 3 days.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 4-ounces of chicken and 1/4-cup of mushroom sauce. Actual calories will vary.
Nutrition Facts
Creamy Mushroom Chicken
Serving Size
0.25 pound
Amount per Serving
Calories
347
% Daily Value*
Fat
23
g
35
%
Saturated Fat
13
g
81
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
129
mg
43
%
Sodium
743
mg
32
%
Potassium
676
mg
19
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
28
g
56
%
Vitamin A
746
IU
15
%
Vitamin C
3
mg
4
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
