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    Home » Recipes » Main Dishes » Chicken » Creamy Chicken and Mushrooms

    Creamy Chicken and Mushrooms

    Published: Sep 29, 2014 · Modified: Jul 13, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    A skillet of cream chicken with mushrooms

    Creamy Chicken and Mushrooms with just a little cream and asiago is an amazing dish you can get on the table in 30 minutes.  The mushrooms, mustard and white wine, make an ordinary chicken night into a lick-your-plate night.

    Creamy Chicken and Mushrooms on a plate

    Taylor came home for dinner recently, so I wanted to try something new, quick and different.  She loves mushrooms so I made this recipe using wine instead of chicken broth and whole grain mustard.  They almost licked their plates and made me promise I would not change anything about the recipe. The sauce was just right, a little creamy, but not too rich. The wine gave it a great flavor along with the mushrooms.

    Creamy Chicken and Mushrooms in a skillet

    I think it would have been just a little better had I not let my fresh thyme die.  This late in the summer, I tend to forget to water my outdoor plants and when I went out to cut some, it was all brown.  They agreed that I could make that one change next time.  I think I will be getting many more requests for this simple but flavorful chicken dish.

    Creamy Chicken and Mushrooms close-up

    Adapted from Laughing Spatula

    Creamy Chicken and Mushrooms in a skillet

    Creamy Chicken and Mushrooms

    Author: Barbara Curry
    Creamy Chicken and Mushrooms with just a little cream and asiago is an amazing dish you can get on the table in 30 minutes.  The mushrooms, mustard and white wine, make an ordinary chicken night into a lick-your-plate night. 
    5 from 1 vote
    Print Pin
    PREP: 0 minutes
    COOK: 30 minutes
    TOTAL: 30 minutes
    Servings: 8

    Ingredients
     

    • 8 boneless skinless chicken thighs
    • ½ cup flour seasoned with salt and pepper
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 1 lb mushrooms sliced
    • 2 cloves garlic minced
    • 1 ½ cups white wine substitute chicken broth
    • 1 tablespoon fresh thyme or 2 teaspoons dry
    • ½ cup asiago cheese
    • 2 tablespoons whole grain mustard
    • ½ cup cream
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    Instructions
     

    • In a large skillet, melt butter and olive oil on medium high heat. Dredge chicken in seasoned flour and sauté in butter/olive oil until golden brown, about 5 minutes on each side. Remove from pan.
    • Add mushrooms and garlic to the same pan and sauté until mushrooms start to soften. Add white wine and thyme, scraping up the bits on the bottom of the pan. Add chicken back to the pan and simmer for 15-20 minutes. Remove chicken from pan.
    • Add cream, asiago, mustard and salt and pepper to taste. Add chicken back to pan and let it simmer until sightly thickened for about 2 minutes.

    Nutrition

    Serving: 1serving | Calories: 348kcal | Carbohydrates: 10g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 274mg | Potassium: 532mg | Fiber: 1g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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