Chicken and Mushrooms in a Cream Sauce

5.0/5 rating (1 votes)
Chicken and Mushrooms in a Cream Sauce

I love one pot meals that are quick and delicious.  I love to serve over roasted vegetables or spaghetti squash.  Thank you to Shop Rite of E. Hartford for the ingredients to make this recipe and we even made it on Better Connecticut



  • 2 boneless, skinless chicken breasts, trimmed and cubed
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 medium shallot, minced
  • 8 ounces thinly sliced mushrooms (your choice)
  • 2 tablespoons white wine
  • 1/4 cup reduced-sodium chicken broth
  • 3 tablespoons heavy cream or coconut cream
  • Fresh herbs for garnish


  1. Season chicken with pepper and salt on both sides.

  2. In a medium sauté pan heat oil over medium heat. Add the chicken and cook until done (about 7 minutes). Remove chicken from pan and set aside.

  3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds.

  4. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in wine; simmer until almost evaporated, scraping up any browned bits, about 1 minute.

  5. Add chicken broth and cook until reduced by half, 1 to 2 minutes. Stir in cream then bring down to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

  6. Serve over your favorite side dish!

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