Creamy, Dreamy Mushroom Chicken

This is a great meal to make when you need to whip up a hearty, impressive meal in a hurry -- its incredibly easy to make and is very rich so the dish can stand on its own. I like to serve it with long-grain rice and a simple green salad.


4 chicken breasts
1 cup of cream (you can add more if you want more sauce)
1 1/2 cups of mushrooms
3 shallots
1 tablespoon of butter
1 tablespoon of olive oil
1 tablespoon mustard
1/2 tablespoon sugar
1 tablespoon dried thyme (fresh is even tastier, but I didn't have any fresh thyme at home today)
2 cloves of garlic

First, get chopping: chop the mushrooms and shallots and mince the garlic

In a large skillet, heat the butter and oil and add the chicken. Cook for about 5 minutes on each side or until the chicken is completely cooked through (I am always super paranoid that my meat is still raw so I keep it on the heat for a few more minutes than I probably should). While the chicken is cooking, season lightly with salt and pepper.

Once the chicken is cooked, remove from the skillet and set aside. Lower the heat and add the mushrooms to the same skillet and cook until golden-brown, for about 3 or 4 minutes. Next, add the shallots and garlic and keep stirring for a couple more minutes until all the juices begin to flow together.

My favorite part: add the cream, mustard and sugar. Season with some salt and pepper to taste. Add the chicken back to the pan and keep on low heat until your sauce has reached the desired thickness.

Garnish with a few leaves of parsley.

Enjoy! Mmmm.... yummy :)

Serves 4

P.S. I served this dish to my grandmother (who said she loved it) and she told me that it is possible to substitute the cream with flour for a lighter dish. I never made it this way, but just wanted to let you know there is a healthier alternative. Let me know if that method works for you, and I promise if I try it her way I'll let you know how it tastes...


  1. Yummy indeed! Oh my gosh that looks good...any suggestions for a complementary salad dressing?

  2. Hmmm... how about a light olive oil and lemon vinaigrette?

  3. When you say mustard, do you mean wet mustard or dry mustard?


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