Chicken With Creamy Mushroom Sauce
Recipe: #34416
February 28, 2020
Categories: Chicken, Mushrooms, No Eggs, Heavy Cream, Boneless Pieces, Chicken Dinner, more
"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."
Ingredients
Nutritional
- 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.
Tips
No special items needed.