Mushroom Chicken



4 servings (serving size: 1 chicken breast half, 1 cup pasta, and about 3/4 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 405
Caloriesfromfat 0.0 %
Fat 5.1 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 43 g
Carbohydrate 44.3 g
Fiber 3.2 g
Cholesterol 94 mg
Iron 0.0 mg
Sodium 385 mg
Calcium 0.0 mg


2 1/2 cups sliced mushrooms
3/4 cup dry white wine or low-sodium chicken broth
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon cornstarch
2 teaspoons water
4 cups cooked fettuccine
Fresh tarragon sprigs (optional)


Combine first 6 ingredients in a large nonstick skillet; bring to a boil over high heat. Arrange chicken in a single layer in pan; cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove chicken from wine mixture; set aside, and keep warm.

Combine cornstarch and water; add to pan. Bring to a boil; boil, stirring constantly, 1 minute. Return chicken to pan, coating chicken with mushroom mixture. To serve, place chicken over fettuccine and top with sauce. Garnish with fresh tarragon, if desired.