Creamy Chicken with Mushrooms

Author: Canadian Living

Chicken cooked with mushrooms and cream is a kitchen classic, presented here in a lighter version. Serve with boiled potatoes or egg noodles.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 3 lbs chicken pieces skinned
  • 1/4 cup all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1/2 cup minced shallots
  • 1/2 cup minced onion
  • 4 cups cremini mushrooms
  • 4 cups button mushrooms
  • 1 cup chicken stock
  • 2 tablespoons tarragon vinegar (add 2 tsp/10 mL dried tarragon to white vinegar)
  • 2 tablespoons white vinegar (add 2 tsp/10 mL dried tarragon to white vinegar)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup light sour cream
  • 1/4 cup chopped fresh parsley

Method

In plastic bag, toss chicken with flour to coat. Reserve any remaining flour.

In large nonstick skillet, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.

Add butter to pan; reduce heat to medium. Add shallots; cook for 1 minute. Add mushrooms; cook, stirring, until lightly browned, about 4 minutes. Stir in reserved flour; cook, stirring, for 1 minute.

Add stock, vinegar, salt and pepper; bring to boil. Return chicken to pan; reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes.

Increase heat to medium. Stir in sour cream; heat through. Sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 459 mg
  • Protein 33 g
  • Calories 269.0
  • Total fat 10 g
  • Cholesterol 105 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Chicken with Mushrooms

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