Chicken Breasts with Mushroom Cream Sauce

Learn how to prepare this Chicken Breasts with Mushroom Cream Sauce recipe with us so that you have the best flavors of all.

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

Ingredients:

1 lb. Chicken Breasts Cut In Half Lengthwise, About 2 Breasts

8 oz. Sliced Mushrooms

2 tbsp. Cornstarch

2 tbsp. White Cooking Wine

¾ cup Low Fat Milk

3 tbsp. Olive Oil

2 tsp. Garlic Powder

½ cup Green Onions Chopped

Salt And Pepper To Taste

Parsley To Garnish

Instructions:

Step 1. Heat 2 tbsp of the olive oil in a skillet over medium high heat.

Step 2. Season the chicken breasts with the garlic powder and salt and pepper to taste.

a.

b.

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Step 3. Saute the chicken until browned and cooked through. Remove from the skillet.

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b.

Step 4. Add the remaining olive oil to the skillet and cook the mushrooms and green onions until softened.

Step 5. Sprinkle in the cornstarch, and stir until well combined and smooth.

Step 6. Add in the white cooking wine and saute for 2-3 minutes. Stir in the milk slowly, and cook until the mixture is thickened.

Step 7. Place the chicken on a plate and pour the sauce over top.

Step 8. Garnish with parsley and serve.

Enjoy!

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laura

Chicken Breasts with Mushroom Cream Sauce

Learn how to prepare this Chicken Breasts with Mushroom Cream Sauce recipe with us so that you have the best flavors of all.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Calories: 343

Ingredients Method

Ingredients

  

• 1 lb. Chicken Breasts Cut In Half Lengthwise About 2 Breasts
• 8 oz. Sliced Mushrooms
• 2 tbsp. Cornstarch
• 2 tbsp. White Cooking Wine
• ¾ cup Low Fat Milk
• 3 tbsp. Olive Oil
• 2 tsp. Garlic Powder
• ½ cup Green Onions Chopped
• Salt And Pepper To Taste
• Parsley To Garnish

Method

 

1. Heat 2 tbsp of the olive oil in a skillet over medium high heat.
2. Season the chicken breasts with the garlic powder and salt and pepper to taste.
3. Saute the chicken until browned and cooked through. Remove from the skillet.
4. Add the remaining olive oil to the skillet and cook the mushrooms and green onions until softened.
5. Sprinkle in the cornstarch, and stir until well combined and smooth.
6. Add in the white cooking wine and saute for 2-3 minutes. Stir in the milk slowly, and cook until the mixture is thickened.
7. Place the chicken on a plate and pour the sauce over top.
8. Garnish with parsley and serve.
9. Enjoy!