Cream of Mushroom Chicken Breasts

Chicken and mushrooms are two great flavors and together they are even better. This recipe is for a quick dinner on busy nights, after all the school activities, meetings, playdates or extra long work day.

This meal comes together quickly, takes just a short time to cook and will definitely make all those who are eating it, smile ear to ear.

This is also a great dish that can be brought to potluck dinners, Church meals, family gatherings or celebrations of any kind.

Yes, it includes wine, but, remember it is safe for kids, the alcohol burns off, but the wine gives the dish a great flavor.

Frequently Asked Questions:

            Can I freeze this dish?

This dish has a sauce in it, I always worry that sauces will change in some way. It may be a slightly different texture when it thaws, or it may actually appear to separate since it has milk.

However, I am willing to freeze the dish for a short time, up to 3 months, as long as it is in an airtight container.

            How long is the dish going to last in the refrigerator after the first meal?

The leftover dish will last for 4 days in the refrigerator as long as it is covered tightly or placed in an airtight container.

            Can I use bone in chicken?

You could just be sure to check the temperature of the chicken beginning at the 30 minute mark.

What do you need to make Cream of Mushroom Chicken Breasts

            2 chicken breasts, cut in half lengthwise

            8 ounces mushrooms

            ½ cup Green Onions, chopped

            3 tbsp Olive Oil

            2 tsp garlic powder

            1 tsp salt

            ½ tsp black pepper

            2 tbsp Cornstarch

            2 tbsp White Cooking Wine

            ¾ cup milk, reduced fat

How to make Cream of Mushroom Chicken Breasts

FIRST STEP:

Season the chicken breast with salt, pepper and garlic powder

a)

b)

c)

Add 2 tbsp Olive Oil to a skillet and place the chicken breasts in the skillet

Cook on medium high heat until the chicken is cooked thoroughly

a)

b)

SECOND STEP:

Remove the chicken and set to the side

Put the green onions and the mushrooms into the skillet along with the remainder of the Olive Oil

a)

b)

c)

Saute until softened

Lower the heat to medium

Stir in the cornstarch and stir until smooth

THIRD STEP:

Whisk in the cooking wine and cook for a few minutes

Slowly add the reduced fat milk in, simmering until it thickens

To serve, pour the sauce over the chicken and garnish with parsley

Enjoy!

YUM!