Cream of Mushroom Chicken

5 from 8 votes

Make Cream of Mushroom Chicken entirely from scratch without opening a single can. This skillet chicken dinner is creamy, savory, and a family favorite.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings

Calories 250kcal

Author Diana

Equipment

11 or 12 inch skillet

Ingredients

1 ½ pounds (650g) chicken tenderloins they're called mini chicken fillets in the UK, or use chicken breast cut into strips or thin cutlets
2 tablespoons butter
8 ounces (225g) cremini mushrooms chopped into small pieces (about ½ inch pieces). Chestnut mushrooms in the UK.
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons all purpose flour
1 cup chicken stock
½ cup semi skimmed milk
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

Melt butter in a skillet over medium high heat, add the chicken, season with salt and pepper and brown it (3-4 minutes per side).
Remove the chicken from the skillet and set aside.
Add the mushrooms, season with salt and pepper and cook for 3-4 minutes. Add flour, and cook for 30 seconds.
Gradually add the chicken stock while stirring, this will deglaze the pan and you’ll get a thick sauce.
Add the milk, garlic powder, and onion powder. Stir everything together, and cook for 1 minute. The sauce will thicken.
Add the chicken back to the skillet, and let the sauce come to a gentle boil. Remove from heat and serve over buttered spaghetti, mashed potatoes, or rice. Garnish with fresh chopped parsley.

Video

Notes

Servings. This recipe makes 5-6 servings.

To remove the chicken tendon, use a small sharp knife to slice under the tendon, separating it from the tenderloin. Another way is to use a fork. You slip the end of the tenon through the center tines of a fork, and then hold the tendon while you use the fork to push the chicken.

Nutrition