Creamy Mushroom Chicken
You can never have too many main course recipes, so give Creamy Mushroom Chicken a try. For $1.76 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 456 calories, 36g of protein, and 21g of fat each. If you have parmesan cheese, canolan oil, pepper, and a few other ingredients on hand, you can make it. This recipe is liked by 53 foodies and cooks. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a spectacular spoonacular score of 81%. Try Chicken and Mushroom Blini With Creamy Mushroom Sauce, Creamy Mushroom Chicken, and Creamy Mushroom-Chicken for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 cup butter
2 tablespoons canola oil
Hot cooked pasta
4-1/2 teaspoons all-purpose flour
1 cup sliced fresh mushrooms
Minced fresh parsley
1 cup milk
3/4 cup grated Parmesan cheese, divided
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
Equipment:
kitchen thermometer
frying pan
Cooking instruction summary:
Directions Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a meat thermometer reads 170°. Remove to a serving platter and keep warm. In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta. Yield: 6 servings. Originally published as Creamy Mushroom Chicken in Country WomanJanuary/February 2000, p31 Nutritional Facts 1 serving (1 each) equals 309 calories, 19 g fat (9 g saturated fat), 97 mg cholesterol, 338 mg sodium, 4 g carbohydrate, trace fiber, 29 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a meat thermometer reads 170°.
2. Remove to a serving platter and keep warm.
3. In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Remove from the heat; stir in 1/2 cup cheese.
5. Pour over chicken. Sprinkle with parsley and remaining cheese.
6. Serve with pasta.
Nutrition Information:
covered percent of daily need
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