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Chicken Mushroom Cream Sauce

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1 Tbs butter or olive oil
4 breasts chicken boneless, skinless, halved
1/2 cup onion diced
1 garlic clove minced
8 oz (or 12) shitake mushrooms
1 cup Greek yogurt

Chicken Mushroom Cream Sauce

Best served or pasta or quinoa

This recipe is a sauce that can be served over pasta or a grain.

  • 30 min
  • Serves 4
  • Easy


This recipe is a sauce that can be served over pasta, cooked quinoa or even barley.

An addition of a ¼ tsp of rubbed fresh thyme will give a subtle flavour.

This recipe tastes delicious with a nice red wine, whole wheat roll, and arugula salad with a lemon-oil vinaigrette topped with mandarin slices and walnuts.

Photo Source: Asha Yoganandan
This recipe was first published as a blog post in February 2009.

(Visited 66 times)



Melt butter in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside.


Saute onion and garlic until translucent (about 3 min). Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 – 10 min, or until sauce is thickened.


Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through.


Toss with cooked pasta or grains until evenly coated. Serve with side salad!


My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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