Home > Breakfast, Chicken > Chicken Breast with Mushroom Sauce

Chicken Breast with Mushroom Sauce

This breakfast came together because i happened to have all the ingredients in my fridge.

1. Mushrooms – check
2. Chicken Breast – check
3. Cream – check

Put everything together and we had this chicken breast with creamy mushroom sauce. And of course, the peas and carrots.

And for carbs, i dipped a baguette in an egg and milk mixture, just like how you would to a french toast.But instead of sugar, i gave it a savoury twist by adding salt into the dip.

But i guess i could have done better with that toast. Since we had leftover creamy mushroom sauce anyways. It seemed obvious.

to have mushroom crostinis!

Chicken with Creamy Mushroom Sauce
Taken from My Recipes


  • 4 (6-ounce) skinless, boneless chicken breast halves $
  • 2 teaspoons canola oil $
  • 1/2 teaspoon salt, divided $
  • 1/4 teaspoon freshly ground black pepper $
  • 1/4 cup chopped shallots
  • 1 (8-ounce) package presliced mushrooms
  • 2 minced garlic cloves $
  • 1/2 cup dry white wine $
  • 1 1/2 teaspoons all-purpose flour $
  • 3/4 cup fat-free, lower-sodium chicken broth $
  • 2 tablespoons butter $
  • 1 teaspoon minced fresh thyme


  • 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • 2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
  • 3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.
  1. October 29, 2011 at 6:12 pm

    I love this recipe and any sentence that starts with “and for the carbs.”

  2. October 29, 2011 at 8:38 pm

    This is a great easy recipe! The creamy mushroom sauce adds a wonderful flavor to the chicken breast!

  3. October 30, 2011 at 1:27 pm

    mushroom crostini is not a bad idea, i was thinking of making one too!!

  4. October 31, 2011 at 1:46 am

    Mushrooms and Chicken go so well together. The sauce looks great, will try this out for dinner soon.

  5. October 31, 2011 at 5:00 am

    This looks so delicious….a beautiful portion! Chicken & mushroom, a match made in heaven & absolutely brilliant, no heavy cream!

  6. January 21, 2012 at 4:16 pm

    Awesome and quick recipe using ingredients that make it very easy to make. It’s not just quick to make, but it is actually really tasty at the same time. So for me, something that is quick to make and tastes great is my kind of recipe!! 🙂

  7. Debra Hendriks
    September 30, 2012 at 5:34 pm

    Looks awesome

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: