CREAMY CHICKEN MUSHROOM RECIPE

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings

I love how awesome this recipe is! Oh, man, you have got to give this one a try, I’m telling you! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go. Have a wonderful day, friends. Enjoy!

Ingredients:

2 tbsp olive oil divided

1.5 lb chicken breasts boneless skinless

3 garlic cloves crushed

8 oz button mushrooms halved

1 1/4 c chicken broth

1/2 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon pepper

4 oz Light cream cheese softened

1 tablespoon fresh chopped curly parsley

Directions:

Place a pan on the stove and turn the heat to medium-high.

Add 1 tbsp of olive oil and allow it to become hot.

Add the chicken breasts and sear both sides until they turn golden brown.

Remove the chicken breasts from the pan onto a clean plate.

In the same pan, add the rest of the oil and allow it to become hot.

Add the mushrooms and sauté until they turn golden brown.

Add the garlic and sauté until aromatic.

In a mixing bowl, add 2 tablespoons of water and cornstarch. Stir until dissolved completely.

Add the broth and dissolved cornstarch into the pan. Stir until well combined.

Sprinkle salt and pepper to taste.

Allow the mixture to simmer for a few minutes.

Add the cream cheese and stir until well blended and thick.

Put the chicken breasts back to the pan and spoon the delicious sauce over.

Sprinkle freshly chopped parsley on top.

Serve and enjoy!

Notes:

Feel free to use any type of oil.

Feel free to use any type of meat for this recipe.

You can substitute broth with water.

You can also add other veggies to this recipe.

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.

Nutrition Facts:

Calories: 224kcal | Carbohydrates: 4g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 562mg | Potassium: 645mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...