Recipe Library
Creamy Chicken & Mushrooms
Juicy chicken cutlets nestle into a silky cream sauce laced with earthy mushrooms and a splash of white wine. Fresh parsley adds a bright finish to every tender bite.
- Total
- 50 min
- Prep
- 30 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 325
- Protein
- 29g
- Carbs
- 4g
- Fat
- 20g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 329mg
Ingredients
- 4 4- to 5-ounce chicken cutlets (see Tips)
- 4 cups mixed mushrooms, sliced if large
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons finely chopped fresh parsley
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.