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Chicken Breasts with Mushroom Cream Sauce

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Looking for the best way to enhance your lunch flavors? With this recipe for Chicken Breasts with Mushroom Cream Sauce you will leave everyone astonished.

This delicious Chicken Breasts with Mushroom Cream Sauce recipe will be your family’s favorite. It is easy to prepare, and has a smooth texture that delights the palate.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Servings: 4

Ingredients:

3 tbsp. Olive Oil

2 tsp. Garlic Powder

Salt and pepper to taste

2 Chicken Breasts (Cut in half lengthwise)

8 oz. Mushrooms (Sliced)

¼ cup Green Onions (Chopped)

2 tbsp. White Cooking Wine

2 tbsp. Cornstarch

¾ cup Reduced Fat Milk

Parsley for garnish (Chopped)

Instructions:

Step 1. Season the chicken with salt and pepper to taste and the garlic powder.

Step 2. Add the chicken to a skillet with 2 Tbsp of the olive oil over medium high heat. Cook until the chicken is cooked through and browned. Remove and set aside.

Step 3. Place the green onions and mushrooms into the skillet with the remaining tbsp of olive oil. Saute until softened.

Step 4. Reduce the heat to medium. Stir in the cornstarch until smooth.

Step 5. Whisk in the white cooking wine and cook for a few minutes.

Step 6. Mix in the milk slowly, simmering until thickened.

Step 7. Pour the sauce over the chicken and serve garnished with parsley.

Enjoy!

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Pin Recipe

Chicken Breasts with Mushroom Cream Sauce

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Looking forthe best way to enhance your lunch flavors? With this recipe for Chicken Breasts with Mushroom Cream Sauceyou will leave everyone astonished.
5 from 1 vote

Ingredients 

  • 3 tbsp. Olive Oil
  • 2 tsp. Garlic Powder
  • Salt and pepper to taste
  • 2 Chicken Breasts, Cut in half lengthwise
  • 8 oz. Mushrooms, Sliced
  • ¼ cup Green Onions, Chopped
  • 2 tbsp. White Cooking Wine
  • 2 tbsp. Cornstarch
  • ¾ cup Reduced Fat Milk
  • Parsley for garnish, Chopped

Instructions

  • Season the chicken with salt and pepper to taste and the garlic powder.
  • Add the chicken to a skillet with 2 Tbsp of the olive oil over medium high heat. Cook until the chicken is cooked through and browned. Remove and set aside.
  • Place the green onions and mushrooms into the skillet with the remaining tbsp of olive oil. Saute until softened.
  • Reduce the heat to medium. Stir in the cornstarch until smooth.
  • Whisk in the white cooking wine and cook for a few minutes.
  • Mix in the milk slowly, simmering until thickened.
  • Pour the sauce over the chicken and serve garnished with parsley.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 171kcal | Carbohydrates: 7g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 96mg | Fiber: 1g | Sugar: 3g
Author: Laura

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