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Mushroom Cream Chicken

"This special dish stars wonderfully tender chicken smothered in a delicious mushroom cream sauce," writes Marian Slattery of Whitewater, Wisconsin. "It tastes like you fussed, but it's really simple to prepare."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 2 boneless skinless chicken breast halves (1/2 pound)
  • 3 tablespoons all-purpose flour, divided
  • 2 teaspoons butter
  • 1 teaspoon olive oil
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon sliced green onion
  • 1 garlic clove, minced
  • 3/4 cup chicken broth
  • 1/2 cup Madeira wine or additional chicken broth
  • 1 tablespoon fat-free half-and-half


  • Flatten chicken to 1/4-in. thickness. Dredge in 2 tablespoons flour. In a nonstick skillet, brown chicken in butter and oil over medium heat for 2-3 minutes on each side or until juices run clear. Remove chicken and set aside.
  • In the same skillet, saute the mushrooms, green onion and garlic for 2 minutes or until tender. Sprinkle with remaining flour and stir to blend. Gradually add broth and broth and wine or additional broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cream. Return chicken to skillet. Cook for 2-3 minutes or until chicken is heated through (do not boil).
Nutrition Facts
1 each: 327 calories, 9g fat (3g saturated fat), 78mg cholesterol, 457mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

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