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Chicken Breasts & Mushrooms in White Wine Cream Sauce

This creamy chicken is delicious over rice, pasta, or garlic-mashed potatoes.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

3 tablespoons olive oil, divided
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1/2 cup finely chopped onion
1 tablespoon minced garlic or 1 tablespoon jarred minced garlic
1 tablespoon all-purpose flour
1 cup heavy cream
1/4 cup dry white wine
1 jar (4-1/2 ounces) whole mushrooms, undrained
1 cup finely shredded Parmesan and Romano cheese blend
1/4 cup finely chopped fresh flat-leaf parsley

Instructions 

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken; cook for 8 to 10 minutes or until lightly browned and thoroughly cooked. Transfer chicken to a plate. When cool enough to handle, cut into 1/4-inch slices.

Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion; cook, stirring frequently, for 1 to 2 minutes or until onion is lightly browned. Add garlic; stir for 1 minute or until garlic is tender and onion is golden brown.

Add flour; stir constantly for 1 minute. Reduce heat to medium. Add cream and wine; stir constantly until mixture comes to a boil. Reduce heat to low. Add mushrooms with liquid and cheeses; stir constantly until cheese is melted. Add cooked chicken. Cook for 1 to 2 minutes or until heated through. Stir in parsley.

Tips 

Serve with a salad of leafy greens, cucumber slices, and halved grape tomatoes tossed with a vinaigrette dressing.

 

Variations 

Gold'n Plump® Boneless Skinless Chicken Thighs, shrimp and bay scallops, or pork tenderloin medallions may be substituted for Gold'n Plump® Boneless Skinless Chicken Breasts.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      522
    • Calories from Fat 
      67%
    • Total Fat 
      39g
    • Saturated Fat 
      19g
    • Total Carbohydrate 
      9g
    • Protein 
      33g
    • Sugars 
      4g
    • Cholesterol 
      160mg
    • Dietary Fiber 
      1g
    • Sodium 
      925mg
  • DAILY VALUE
    • Vitamin A 
      26%
    • Vitamin C 
      12%
    • Calcium 
      29%
    • Iron 
      5%
  • DIETARY EXCHANGES
    • Fat 
      7
    • Vegetable 
      1
    • Very Lean Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source