Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings
If you want a quick and easy recipe to try today, then this is the one for you! This Creamy Chicken Mushroom is ready for serving in just half an hour! The creamy sauce is a winner! A must-try recipe indeed!
Ingredients:
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1.5 lb. chicken breasts, boneless, skinless
1/4 teaspoon pepper
1/2 teaspoon salt
1 1/4 c chicken broth
4 oz. Light cream cheese, softened
8 oz. button mushrooms, halved
1/2 teaspoon cornstarch
1 tablespoon fresh chopped curly parsley
3 garlic cloves, crushed
2 tbsp olive oil, divided
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. Move them to a plate and cover them to keep warm.
Add another tablespoon of olive oil to the same pan and allow it to become hot. Add the mushrooms and sauté for a few minutes until brown.
Add garlic and sauté for a minute or until aromatic.
In a mixing bowl, add 2 tbsp of water and cornstarch. Whisk to combine. Add the mixture into the pan and stir until blended. Let it simmer for a few minutes until the texture becomes thick. Season with salt and pepper.
Add the cream cheese and stir until well blended.
Bring the chicken breasts back into the pan, then toss to coat with the sauce.
Sprinkle freshly chopped parsley on top to garnish. Dish out!
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last for up to 5 days or 3 months in the freezer.
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
Ingredients
- 1.5 lb. chicken breasts, boneless, skinless
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 1/4 c chicken broth
- 4 oz. Light cream cheese, softened
- 8 oz. button mushrooms, halved
- 1/2 teaspoon cornstarch
- 1 tablespoon fresh chopped curly parsley
- 3 garlic cloves, crushed
- 2 tbsp olive oil, divided
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. Move them to a plate and cover them to keep warm.
Add another tablespoon of olive oil to the same pan and allow it to become hot. Add the mushrooms and sauté for a few minutes until brown.
Add garlic and sauté for a minute or until aromatic.
In a mixing bowl, add 2 tbsp of water and cornstarch. Whisk to combine. Add the mixture into the pan and stir until blended. Let it simmer for a few minutes until the texture becomes thick. Season with salt and pepper.
Add the cream cheese and stir until well blended.
Bring the chicken breasts back into the pan, then toss to coat with the sauce.
Sprinkle freshly chopped parsley on top to garnish. Dish out!
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last for up to 5 days or 3 months in the freezer.
