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Chicken with Mushroom Sauce

Chicken is my meat of choice. Besides barbecued chicken, this flavorful dish is one of my most tried-and-true recipes.—Philip Stent, Leggett, Texas
  • Total Time
    Prep: 5 min. Cook: 40 min.
  • Makes
    4 servings


  • 1/2 pound fresh mushrooms, thinly sliced
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 8 boneless skinless chicken breast halves
  • 1/3 cup chicken broth or port wine
  • 1-1/2 cups heavy whipping cream
  • Minced fresh parsley, optional
  • Paprika, optional


  • In a skillet, saute mushrooms in butter until tender. With a slotted spoon, remove mushrooms and set aside. Reserve butter in the skillet.
  • Combine the flour, nutmeg, salt and pepper coat chicken pieces and shake off excess. Brown mushrooms. Add broth or wine to the remaining flour mixture; stir until smooth. Fold in cream.
  • Pour over the chicken and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken is no longer pink. Garnish with parsley and paprika if desired.

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