Mushroom Chicken

Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and about 3/4 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 0.0%
  • Fat: 5.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 43g
  • Carbohydrate: 44.3g
  • Fiber: 3.2g
  • Cholesterol: 94mg
  • Iron: 0.0mg
  • Sodium: 385mg
  • Calcium: 0.0mg


  • 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)


  1. 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.
  2. 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.
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