Creamy Chicken & Mushrooms

Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes.

Course Main Course

Keyword Chicken Cutlets, Fresh Parsley, Mushrooms, White Wine

Cooking Method 5-Ingredient Meals, One Pot, Stovetop

Cook Time 30

Servings

Calories 322kcal

Author Recipe Adapted From: EatingWell

Equipment

Large Skillet

Ingredients

4 Chicken Cutlets 4-5 ounces each
4 cups Mushrooms
½ cup White Wine Vinegar
½ cup Milk Low-fat
2 Tablespoons Parlsey Chopped

Instructions

Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

Nutrition