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Chicken with Wild Mushroom Cream Sauce

Chicken with Wild Mushroom Cream Sauce

4.38 13

This versatile skillet dish lets your elegant and easy entertaining style shine through to your everyday cooking.  It features flavorful ingredients in an easy-to-make sauce that will please guests and family alike.

serves 4 people

Ingredients

cost per recipe: $6.83

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons butter

  • 4

    ounces sliced mixed wild mushrooms (cremini, shiitake, oyster) (about 2 cups)

  • 4

    green onion, sliced (about 1/2 cup)

  • 1

    cup Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1/2

    cup chopped, drained, jarred, roasted red bell pepper

  • 1/2

    cup sour cream

  • 2

    tablespoons chopped fresh parsley

view nutrition info

How to Make It

Season the chicken with black pepper as desired and coat with the flour. Heat the butter in a 10-inch skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the mushrooms and onions and cook until they're tender. Stir the broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the roasted pepper and sour cream and cook until the mixture is hot and bubbling. Sprinkle with the parsley.
Step 1

Season the chicken with black pepper as desired and coat with the flour.

Step 2

Heat the butter in a 10-inch skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the mushrooms and onions and cook until they're tender.

Step 3

Stir the broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the roasted pepper and sour cream and cook until the mixture is hot and bubbling. Sprinkle with the parsley.

Recipe Tips

  • Easy Substitution: Dried wild mushrooms can be used instead of fresh ones. Soak 1 ounce dried mushrooms in Swanson® Chicken Broth or Stock for 10 minutes.  Drain the mushrooms well and slice.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(13)
  • Rachel T.

    October 8, 2013

    Great flavors

    Came out really good. My first time using the peppers in a jar, they were really sweet and yummy in this. My husband liked it very much. I made potatoes that I smashed and the sauce was really good on them. Want to make this again but there are so many other good looking recipes I want to try on here

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  • Ina R.

    June 7, 2013

    loved it

    Due to the fact that i was cooking for my roommates and I, i had to skip the mushrooms, one of my roommate cannot stand it. I followed the recipe and the result was glorious. Will do it again soon, and one day when my roomie is not around will def add the mushrooms!!!! :)))

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  • Nezzy

    October 14, 2012

    Great!!

    I just started cooking and have been looking up recipes to make. This one wasnt hard to make and it came out great. I hate mushrooms and peppers but I liked them in this recipe. It was a hit with the family.

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  • brian d.

    April 17, 2012

    Chicken with Wild Mushroom Cream Sauce

    My daughter-in-law made this and oh my!!!! It was delicious; she served it with garlic smashed potatoes. She made a couple of adjustments: 1. left out the jarred peppers and parsley and 2. doubled the Swanson broth and sour cream. I'll be making it soon.

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  • colomntmn

    October 17, 2011

    Chicken with Wild Mushroom Cream Sauce

    Several folks have added that they used flour to thicken the sauce. I haven't made it yet so I don't know about that. One thing that cooking school taught me [A chef's secret] is to add small amounts of instant mashed potatoes to the excess liquid. They DON"T clump like flour does sometimes and they don't add any flavor to the dish. Plus if you are using it as a gravy on potatoes, then they will only add to the flavor. Another plus is the Instant Mashed Potato mixes with added flavors will also add to the dish. ENJOY and KEEP ON A COOKIN

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