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Chicken with Creamy Mushroom Sauce

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
311 calories per serving


> 1 lb. boneless, skinless chicken breasts
> 1/2 teaspoon ground black pepper
> 1 tablespoon canola oil, divided
> 8 oz. sliced mushrooms
> 1/2 cup chopped onion
> 2 tablespoons all-purpose flour
> 1/2 teaspoon dried rosemary
> 1 cup fat-free half and half
> 1/4 cup sliced scallions


Cut chicken into bite-sized pieces and sprinkle with pepper.
Heat a large skillet over medium-high heat. Sauté chicken in 2 batches, using 1 teaspoon oil for each, until lightly browned. Remove chicken from skillet.
Sauté mushrooms in remaining oil until lightly browned, then add onions and cook until soft.
Reduce heat, return chicken to skillet and stir in flour. Add half-and-half and bring to a simmer, cooking until sauce thickens.
Garnish with sliced scallions.


Serving Suggestion: Serve with World Menu risotto cakes (found in the freezer section) or steamed rice.

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