Total Time
Prep 15 mins
Cook 45 mins

--Adopted Recipe--

Ingredients Nutrition


  1. Melt 2 tablespoons of butter in large skillet.
  2. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside.
  3. Melt remaining 2 tablespoons butter in same skillet.
  4. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside.
  5. Add onions to pan; saute until tender.
  6. Add water, wine and bouillon mix to pan.
  7. Bring to boil.
  8. Cook and stir until mixture is reduced by half.
  9. Add cream to pan.
  10. Cook and stir until slightly thickened.
  11. Add salt and pepper to taste.
  12. Return mushrooms and chicken to sauce in pan.
  13. Reheat to serving temperature.


Most Helpful

I made this for my family last night. I followed the advice to add the garlic, tyme, and parsley. I served it over brown rice and poured the juices over the top, it was a big hit! This was fun and easy to make.

Jim J January 13, 2008

Easy and delicious. The next time I make it I will dredge the chicken in flour in order to get a thicker sauce.

LizCl May 25, 2006

I have tried this recipe twice and the first time found it to be a little bland. The second time I made it, I added 2 cloves of crushed garlic at the end of the cooking time with the onions and added 1/4 tsp of parsley and thyme. I also used chicken tenderloin (found in the frozen food section in a bag)that I dreged one side in flour before browning. This helped to thicken the sauce a little better. The first time making this dish took about an hour but the second time took only about 35 minutes. A good recipe to serve with pasta, salad, and garlic bread.

dbrhnewman January 10, 2005

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