Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings
Ready in just 30 minutes, this Creamy Chicken Mushroom is the perfect dish to serve today! This recipe can yield up to 6 people. Enjoy the juicy chicken smothered in a creamy sauce!
Ingredients:
8 oz. button mushrooms, halved
4 oz. Light cream cheese, softened
1 tablespoon fresh chopped curly parsley
1 1/4 c chicken broth
2 tbsp olive oil, divided
1.5 lb. chicken breasts, boneless, skinless
1/2 teaspoon salt
1/2 teaspoon cornstarch
1/4 teaspoon pepper
3 garlic cloves, crushed
Directions:
Place a pan on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.
Add the chicken breasts into the hot pan, then cook each side for about 5 minutes or until golden brown.
Transfer the chicken breasts onto a clean plate, then cover them with something to keep warm.
In the now empty pan, add another tablespoon of oil and allow it to become hot.
Add the mushrooms, then sauté for a few minutes until brown.
Add garlic, then sauté for a minute or just until aromatic.
In a mixing bowl, add 2 tbsp of water and cornstarch. Whisk until well incorporated.
Pour the slurry (water and cornstarch mixture) into the pan, then stir until well blended. Simmer the mixture for a few minutes until it becomes thick. Add salt and pepper to taste.
Add the cream cheese, then stir until completely melted.
Put the chicken breasts back into the pan with the sauce, then toss until well coated. Remove the skillet from the heat.
Garnish with freshly chopped parsley.
Serve right away. Enjoy!
Notes:
Place any leftovers in an airtight container, then place them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 224 kcal | Carbohydrates: 4g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 562mg | Potassium: 645mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg
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