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Cream of Mushroom Chicken Breasts

How to make Cream of Mushroom Chicken Breasts


2 chicken breasts, cut in half lengthwise

8 ounces mushrooms

½ cup Green Onions, chopped

3 tbsp Olive Oil

2 tsp garlic powder

1 tsp salt

½ tsp black pepper

2 tbsp Cornstarch

2 tbsp White Cooking Wine

¾ cup milk, reduced fat


Season the chicken breast with salt, pepper and garlic powder

Add 2 tbsp Olive Oil to a skillet and place the chicken breasts in the skillet

Cook on medium high heat until the chicken is cooked thoroughly

Remove the chicken and set to the side

Put the green onions and the mushrooms into the skillet along with the remainder of the Olive Oil

Saute until softened

Lower the heat to medium

Stir in the cornstarch and stir until smooth

Whisk in the cooking wine and cook for a few minutes

Slowly add the reduced fat milk in, simmering until it thickens

To serve, pour the sauce over the chicken and garnish with parsley


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