Chicken in Creamy Buttery Mushroom Sauce

Total Time
50mins
Prep 10 mins
Cook 40 mins

Delicious and bad for you! But who's counting calories. I got this recipe on the back of a frozen bag of boneless skinless chicken breasts. Enjoy the rich buttery mushroomy flavor of this winner. It would be selfish of me not to share this one. I hope you like it as much as me.

Ingredients Nutrition

Directions

  1. In a large skillet, in 4 tablespoons hot butter over medium heat, brown chicken breasts on both sides.
  2. Set chicken aside.
  3. Add remaining 2 tablespoons butter to drippings in skillet.
  4. Add sliced mushrooms and cook for about 5 minutes, until golden.
  5. Remove mushrooms with a slotted spoon and set aside.
  6. Stir flour, salt and pepper into skillet drippings.
  7. Pour chicken broth and half-and-half gradually into skillet, stirring constantly, and cook until mixture is thickened.
  8. Return chicken and mushrooms to skillet with sauce.
  9. Reduce heat to low, cover, and simmer 25 to 30 minutes, until breasts are cooked through and tender.
  10. Remove chicken breasts and cut into bite sized pieces and return to skillet.
  11. Stir and enjoy over a bed of white rice.
Most Helpful

4 5

I made this for PAC 2012, and I thought it was pretty good. I think I overcooked the chicken, but that's my fault. Otherwise, we all thought this was good and enjoyed it. I might add a little more salt the next time though. Thanks for posting!