Creamy Chicken and Mushrooms

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Turn to kid-friendly Creamy Chicken and Mushrooms for those busy, weeknight meals. This chicken dish delivers a simple, healthy dinner the whole family will enjoy.
Serves 6


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4 cups fat-free, lower-sodium chicken broth
2 cups water
1/3 cup chopped onion
3 thyme sprigs
1 celery stalk
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup thinly sliced shallots
2 teaspoons minced garlic
8 ounces sliced cremini mushrooms
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup dry white wine
2 teaspoons all-purpose flour
1/2 cup creme fraiche
6 (2-ounce) toasted whole-grain bread slices


Combine chicken broth, water, onion, thyme sprigs, and celery stalk in a saucepan. Add chicken; bring to a simmer. Simmer gently for 15 minutes or until chicken is done. Remove chicken from pan; cool. Shred chicken. Strain cooking liquid through a sieve over a bowl, reserving 1 cup cooking liquid; reserve remaining cooking liquid for another use. Discard solids. Heat a skillet over medium-high heat. Add olive oil, shallots, and garlic; sauté 1 minute, stirring frequently. Add cremini mushrooms, kosher salt, and black pepper; sauté 3 minutes. Add wine; cook until liquid evaporates. Stir in flour; cook 1 minute. Stir in reserved cooking liquid; bring to a boil. Cook 1 minute. ­Remove from heat; stir in chicken and crème fraîche. Serve over toasted bread slices.

Created date

December 2011

Nutritional Information

Calories 404
Fat 13 g
Satfat 5.5 g
Sodium 708 mg