Creamy Chicken with Mushrooms 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



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


  • Iron 14.0
  • Folate 11.0
  • Calcium 6.0
  • Vitamin A 7.0
  • Vitamin C 10.0
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Creamy Chicken with Mushrooms