Mushroom Chicken

This Mushroom Chicken recipe is a healthy alternative to many saucy chicken recipes. Instead of using all cream for the sauce, I have replaced most of the cream with chicken broth. You add just enough cream to create the right consistency, flavor and color, while saving the fat and calories.

You can use skinless chicken thighs or boneless chicken breasts cut into large cubes. In either case, it’s good enough to serve to company.

You’ll need :

-1 tbsp olive oil

-8 skinless chicken thighs, or 2 large boneless breasts, cubed

-3 cups Cremini mushrooms, sliced

-1 spanish onion, chopped

-3 cloves garlic, minced

Seasonings: 1 tsp dried thyme, 1 tsp celery seed, freshly ground black pepper

Sauce: 2 tbsp all-purpose flour, ¼ cup 5% cream, ¾ cup homemade or low-sodium chicken broth, 1 tbsp Dijon mustard

To start , heat oil in a large skillet and brown the chicken on all sides. Remove to a plate.

Add the mushrooms, onion, garlic and seasonings and sauté for about 10 minutes.

Sprinkle with flour, stir and cook about a minute.

Pour in stock/cream mixture and bring to a boil, stirring constantly.

Add the mustard and stir well. Return chicken and juices to pan. Reduce heat, cover and simmer until chicken is well cooked; 20 to 30 minutes.

Serve on rice or couscous with a side of peas.

Serves 4.

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