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Creamy Mushroom Chicken Breasts Recipe

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4.8 from 55 reviews

Tender boneless chicken breasts cooked in a creamy mushroom sauce flavored with sage, Dijon mustard, and white wine, baked to perfection for a comforting and satisfying meal.

Ingredients

Chicken

  • 2 Pounds of Boneless Chicken Cutlets
  • ½ Teaspoon of Ground Sage
  • Salt & Pepper to Taste
  • 1 Tablespoon of Canola Oil
  • Vegetable Cooking Spray

Mushroom Sauce

  • Large Can of Sliced Mushrooms or 2 Small Cans, Drained
  • ½ Cup of Fat Free Sour Cream
  • 1 Tablespoon of All Purpose Flour
  • 1 Teaspoon of Dijon Mustard
  • ½ Cup of White Cooking Wine
  • Chopped Fresh Parsley, Optional

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the chicken later.
  2. Prepare Chicken: If the chicken breasts are thick, pound them until thinner and uniform in size. Season the chicken breasts with salt, pepper, and ground sage on both sides.
  3. Brown Chicken: Spray a skillet with vegetable cooking spray and heat over medium-high. Add canola oil and swirl to coat the pan. Place chicken breasts in the skillet and brown for about 5 minutes on each side until golden.
  4. Assemble Baking Dish: Spray a glass baking dish with vegetable cooking spray. Transfer the browned chicken breasts into the dish and evenly spread the drained sliced mushrooms over the top of the chicken.
  5. Make Sauce Mixture: In a bowl, mix together the all-purpose flour, Dijon mustard, and fat free sour cream until smooth.
  6. Cook Wine Sauce: Pour the white cooking wine into the hot skillet used for browning chicken. Bring to a boil and cook for 1 minute to reduce slightly.
  7. Combine Sauce: Remove skillet from heat and stir in the flour and sour cream mixture until well blended. Add chopped fresh parsley if desired.
  8. Pour Sauce Over Chicken: Pour the creamy mushroom sauce evenly over the chicken breasts and mushrooms in the baking dish.
  9. Bake: Bake uncovered in the preheated oven for about 25 minutes, or until the chicken is cooked through and the sauce is bubbly.
  10. Serve: Serve hot and enjoy this flavorful, creamy chicken dish that pairs well with rice or vegetables.

Notes

  • For even cooking, pound chicken breasts to uniform thickness before seasoning.
  • Fat free sour cream keeps the dish creamy yet lower in fat.
  • You can substitute white cooking wine with chicken broth if preferred.
  • Fresh parsley is optional but adds a nice fresh flavor and color.
  • Check the chicken internal temperature to ensure it reaches 165°F for food safety.

Find it online: https://oliviabakes.com/creamy-mushroom-chicken-breasts-recipe/