Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings
This juicy chicken smothered in a delicious and creamy sauce will surely bring a big smile to your face! Try this recipe now, and I promise you that lunch or dinner will be awesome again!
INGREDIENTS :
- 4 oz. Light cream cheese, softened
- 1 1/4 c chicken broth
- 3 garlic cloves, crushed
- 8 oz. button mushrooms, halved
- 1/2 teaspoon cornstarch
- 2 tbsp olive oil, divided
- 1 tablespoon fresh chopped curly parsley
- 1.5 lb. chicken breasts, boneless, skinless
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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, then cook each side for about 5 minutes or until they turn golden brown.
- Transfer the chicken breasts onto a clean plate, then cover to keep them warm.
- In the same pan, add another tablespoon of oil and let it sizzle.
- Add the mushrooms, then sauté for a few minutes until brown.
- Add the garlic, then sauté for a minute or until aromatic.
- In a mixing bowl, add 2 tbsp of water and cornstarch. Whisk until well blended.
- Add the slurry (water and cornstarch mixture) into the pan, then stir until well blended. Simmer for a few minutes until the texture of the sauce becomes thick. Season with salt and pepper.
- Add the cream cheese, then stir until well blended.
- Bring the chicken breasts back into the pan, then toss until well coated with the delicious sauce.
- Remove the skillet from the stove.
- Sprinkle freshly chopped parsley on top to garnish.
- Serve immediately and enjoy!
Note:
- Leftovers can last up to 5 days in the fridge or 3 months in the freezer.
- Just make sure to place them in an airtight container.
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
CREAMY CHICKEN MUSHROOM RECIPE
Yield:
6
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
- 4 oz. Light cream cheese, softened
- 1 1/4 c chicken broth
- 3 garlic cloves, crushed
- 8 oz. button mushrooms, halved
- 1/2 teaspoon cornstarch
- 2 tbsp olive oil, divided
- 1 tablespoon fresh chopped curly parsley
- 1.5 lb. chicken breasts, boneless, skinless
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 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, then cook each side for about 5 minutes or until they turn golden brown.
- Transfer the chicken breasts onto a clean plate, then cover to keep them warm.
- In the same pan, add another tablespoon of oil and let it sizzle.
- Add the mushrooms, then sauté for a few minutes until brown.
- Add the garlic, then sauté for a minute or until aromatic.
- In a mixing bowl, add 2 tbsp of water and cornstarch. Whisk until well blended.
- Add the slurry (water and cornstarch mixture) into the pan, then stir until well blended. Simmer for a few minutes until the texture of the sauce becomes thick. Season with salt and pepper.
- Add the cream cheese, then stir until well blended.
- Bring the chicken breasts back into the pan, then toss until well coated with the delicious sauce.
- Remove the skillet from the stove.
- Sprinkle freshly chopped parsley on top to garnish.
- Serve immediately and enjoy!