Prep 20 mins
Cook 1 hr
Chicken breasts are baked and then topped with a smokey portabella mushroom cheese sauce. This delicious recipe is quick and healthy, but tastes like you have spent hours in the kitchen.
- 4 boneless skinless chicken breasts
- 1 cup finely chopped fresh portabella mushroom
- 1 tablespoon fresh onion (minced)
- 1 teaspoon fresh garlic (minced)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons beef broth
- 1 1⁄2 cups 2% low-fat milk (divided)
- 4 ounces reduced-fat cream cheese (room temperature)
- 2 ounces parmesan cheese (shredded, room temperature)
- 2 ounces smoked white cheddar cheese (shredded, room temperature)
- fresh cracked black pepper
- Preheat oven to 375 degrees.
- Salt and pepper both sides of chicken breasts and wrap individually in aluminum foil.
- Place chicken packets into a baking dish and put them in the oven for about 1 hour. When chicken is almost done, begin making your sauce. Sauce may also be made ahead of time and stored in the fridge, then reheated.
- In a large sauce pan, add mushrooms, onion, and garlic and butter. Sautee until mushrooms are cooked through.
- Add flour and quickly whisk into butter and mushroom mixture. Continue to cook for approximately 1 minute while whisking constantly to prevent burning.
- Add beef broth and whisk in completely.
- Add milk, 1/4 of a cup at a time. Whisk in completely and allow to come to a boil after each addition. The first two additions will be rather thick and will begin to boil almost instantly.
- Remove from heat and stir in the smoked white cheddar until completely, or almost completely melted. This cheese does not melt easily and some small pieces may remain. This is okay.
- Stir in parmesan until melted.
- Stir in cream cheese until melted. If sauce is too cool, return to stove over low heat just until warm. Do not boil.
- Remove chicken from the oven and top each with 1/4 cup of sauce (or more if desired).