Chicken With Creamy Mushroom Sauce

Prep Time
Cook Time
Ready In

Recipe: #34416

February 28, 2020

"From our weekday newspaper The West Australian. Times are estimated. I have since made this scaling back for 2 though at DH's request we mashed the potato and I used broccolini instead of broccoli which I steamed. Unfortunately the cream split in the mushroom sauce so did not look inviting to eat but it still tasted good so will definitely still give a go again in the future."

Original is 4 servings


  • Serving Size: 1 (594.9 g)
  • Calories 647.9
  • Total Fat - 32.2 g
  • Saturated Fat - 14.8 g
  • Cholesterol - 503.2 mg
  • Sodium - 855.3 mg
  • Total Carbohydrate - 42.2 g
  • Dietary Fiber - 7.3 g
  • Sugars - 5.3 g
  • Protein - 46.3 g
  • Calcium - 164.8 mg
  • Iron - 7 mg
  • Vitamin C - 35.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Boil or microwave potatoes and broccoli, separately, until tender and then drain and cover.

Step 2

Meanwhile, cut each chicken breast horizontally in half through the side to give two thinner pieces and season.

Step 3

Heat an oiled, large, non-stick frying pan over a medium to high heat and add the chicken and cook for about 3 minutes on each side, or until lightly browned and just cooked through and then remove.

Step 4

To make mushroom sauce, heat oil in same frying pan over a medium heat and add garlic and mushrooms and cook, stirring, for about 3 minutes, until mushrooms are lightly browned and then add Worcestershire sauce and mustard and stir for 1 minute and then stir in the cream and bring to a boil and simmer, stirring occasionally, for about 5 minutes, or until slightly thickened.

Step 5

Return chicken and any juices to pan and simmer for 2 minutes, or until chicken is hot.

Step 6

Serve with potatoes and broccoli.


No special items needed.

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