Cream of Mushroom Chicken
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Cream of Mushroom Chicken
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Easy to make Cream of Mushroom Chicken features juicy seared chicken in a homemade creamy mushroom sauce. A quick skillet meal perfect for family dinner that is ready in 30 minutes.
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Ingredients
- 1½ pounds chicken breasts thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Mushroom Sauce
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- ¼ cup all purpose flour
- 1½ cup beef broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream
Instructions
- Add butter and olive oil to a large skillet or broiler pan and heat over medium heat until butter melts.
- Combine the salt, pepper, garlic powder, and onion powder together for the chicken seasoning.
- Pat the chicken dry and then sprinkle with seasoning blend.
- Sear the chicken in the skillet for 3-4 minutes on each side.
- Remove the chicken and set aside.
- In the same skillet add the remaining 2 tablespoons of butter and allow it to melt.
- Add the sliced baby Bella mushrooms and cook over medium until darkened and softened.
- Stir in the minced garlic and cook an additional 30 seconds.
- Sprinkle the flour over the cooked mushrooms and garlic, stir to coat, and allow to cook for 2 minutes.
- Pour in the beef broth and stir until all the flour is incorporated, gently scrape the bottom of the skillet to ensure all bits are scraped off.
- Add the worcestershire sauce, salt and pepper. Stir to combine. Bring this mixture to a light simmer, this will thicken the sauce.
- Pour in the cream, stir to combine.
- Add the chicken back into the skillet, and cook with the lid off for another 5-10 minutes at a low simmer until the chicken is cooked through, it should register at 165 degrees F internal temperature.
- Sprinkle with fresh diced parsley and serve.
Notes
- Chicken Breasts: Substitute for chicken thighs as desired. For best results chicken thighs should be cooked to 180 degrees F while chicken breasts should be cooked to an internal temperature of 165 degrees F.
- Mushrooms: Use baby Bella or white mushrooms, or you can substitute with another mushroom of choice.
- Beef Broth: Using unsalted or low sodium will allow you to control the salt level of the meal.
- Flour: All purpose flour or a gluten free 1:1 flour can be used.
Nutrition Information
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Calories
456kcal
(23%)
Carbohydrates
10g
(3%)
Protein
41g
(82%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.4g
Cholesterol
165mg
(55%)
Sodium
1212mg
(51%)
Potassium
929mg
(27%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
754IU
(15%)
Vitamin C
4mg
(4%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 41g | 82% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 165mg | 55% |
| Sodium | 1212mg | 51% |
| Potassium | 929mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 754IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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