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Pan-Seared Chicken Breasts with Creamy Mushroom Sauce
Enjoy this creamy mushroom sauce over pan-seared chicken recipe for a quick weeknight dinner.
Ingredients
Servings4
-
4 boneless, skinless chicken breast halves, about 4 oz each, all visible fat discarded -
1/4 tsp. salt -
pepper (to taste) -
1/4 cup all-purpose flour (divided use) -
1 Tbsp. all-purpose flour (divided use) -
1 Tbsp. olive oil (divided use) -
1 1/2 tsp. olive oil (extra virgin preferred, plus) -
12 oz. button mushrooms (sliced) -
1 medium shallot (minced) -
2 medium garlic cloves (minced) -
1/2 tsp. dried thyme (crumbled) -
1 cup dry white wine (regular or nonalcoholic) -
1/2 cup fat-free, low-sodium chicken broth -
2 Tbsp. finely chopped, fresh parsley -
1/4 cup fat-free sour cream
Directions
Tip: Click on step to mark as complete.
-
Put the chicken on a large plate. Sprinkle both sides with the salt and pepper. Using your fingertips, gently press the seasonings so they adhere to the chicken. -
Put 1/4 cup flour in a shallow dish. Dip one piece of chicken at a time in the flour, turning to coat and shaking off the excess. -
In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, or until golden brown on the bottom. Turn over and cook for 2 to 4 minutes, or until no longer pink in the center. Transfer to a separate large plate. Cover to keep warm. -
Pour the remaining 1 tablespoon oil into the hot skillet, swirling to coat the bottom. Reduce the heat to medium. Cook the mushrooms and shallot for 5 minutes, or until the mushrooms are golden brown, stirring frequently. -
Stir in the garlic and thyme. Cook for 1 minute. Sprinkle the remaining 1 tablespoon flour over the mushroom mixture. Cook for 2 minutes, stirring constantly. Gradually pour in the wine. Cook for 2 minutes, stirring constantly to prevent lumps. -
Stir in the broth. Bring to a simmer and simmer for 2 minutes, or until the sauce is thickened, stirring frequently. Reduce the heat to low. -
Stir in the sour cream. Don’t let the mixture come to a boil, or the sour cream will curdle. Stir in the parsley. Remove from the heat and set aside. -
Cut the chicken diagonally. Pour the sauce over the chicken.
Tip: Serving size 3 ounces chicken and 2 tablespoons sauce
Nutrition Facts
Pan-Seared Chicken Breasts with Creamy Mushroom Sauce
Calories
291 Per Serving
Protein
29g Per Serving
Fiber
1g Per Serving
Nutrition Facts
Calories | 291 | |
---|---|---|
Total Fat | 8.5 g | |
Saturated Fat | 1.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.0 g | |
Monounsaturated Fat | 4.5 g | |
Cholesterol | 75 mg | |
Sodium | 306 mg | |
Total Carbohydrate | 15 g | |
Dietary Fiber | 1 g | |
Sugars | 3 g | |
Protein | 29 g |
Dietary Exchanges
1 starch, 3 lean meat
Enjoy this creamy mushroom sauce over pan-seared chicken recipe for a quick weeknight dinner.
Nutrition Facts
Pan-Seared Chicken Breasts with Creamy Mushroom Sauce
Calories
291 Per Serving
Protein
29g Per Serving
Fiber
1g Per Serving
Nutrition Facts
Calories | 291 | |
---|---|---|
Total Fat | 8.5 g | |
Saturated Fat | 1.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.0 g | |
Monounsaturated Fat | 4.5 g | |
Cholesterol | 75 mg | |
Sodium | 306 mg | |
Total Carbohydrate | 15 g | |
Dietary Fiber | 1 g | |
Sugars | 3 g | |
Protein | 29 g |
Dietary Exchanges
1 starch, 3 lean meat
Ingredients
Servings4
-
4 boneless, skinless chicken breast halves, about 4 oz each, all visible fat discarded -
1/4 tsp. salt -
pepper (to taste) -
1/4 cup all-purpose flour (divided use) -
1 Tbsp. all-purpose flour (divided use) -
1 Tbsp. olive oil (divided use) -
1 1/2 tsp. olive oil (extra virgin preferred, plus) -
12 oz. button mushrooms (sliced) -
1 medium shallot (minced) -
2 medium garlic cloves (minced) -
1/2 tsp. dried thyme (crumbled) -
1 cup dry white wine (regular or nonalcoholic) -
1/2 cup fat-free, low-sodium chicken broth -
2 Tbsp. finely chopped, fresh parsley -
1/4 cup fat-free sour cream
Directions
Tip: Click on step to mark as complete.
-
Put the chicken on a large plate. Sprinkle both sides with the salt and pepper. Using your fingertips, gently press the seasonings so they adhere to the chicken. -
Put 1/4 cup flour in a shallow dish. Dip one piece of chicken at a time in the flour, turning to coat and shaking off the excess. -
In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, or until golden brown on the bottom. Turn over and cook for 2 to 4 minutes, or until no longer pink in the center. Transfer to a separate large plate. Cover to keep warm. -
Pour the remaining 1 tablespoon oil into the hot skillet, swirling to coat the bottom. Reduce the heat to medium. Cook the mushrooms and shallot for 5 minutes, or until the mushrooms are golden brown, stirring frequently. -
Stir in the garlic and thyme. Cook for 1 minute. Sprinkle the remaining 1 tablespoon flour over the mushroom mixture. Cook for 2 minutes, stirring constantly. Gradually pour in the wine. Cook for 2 minutes, stirring constantly to prevent lumps. -
Stir in the broth. Bring to a simmer and simmer for 2 minutes, or until the sauce is thickened, stirring frequently. Reduce the heat to low. -
Stir in the sour cream. Don’t let the mixture come to a boil, or the sour cream will curdle. Stir in the parsley. Remove from the heat and set aside. -
Cut the chicken diagonally. Pour the sauce over the chicken.
Tip: Serving size 3 ounces chicken and 2 tablespoons sauce
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