Chicken and Mushrooms



This is how I often feel even though for healthy eating, chicken is a good, lean protein choice.  Because of this, there is only one way to deal with it and that it to shake up the recipes.  Last week I made my first chicken piccata.  It was good but I really like the flavours of cream and mushrooms with chicken so I came up with this version which isn’t a chicken piccata at all.  It does, however, utilize similar methods of cooking.  Honestly, cream really does make things better in my opinion.

This dish is pretty simple too.  You can buy pre-sliced chicken breast or just slice it yourself.  Turkey works nicely too.  You want nice thin slices so they cook quickly and they should be fairly uniform in width as well.


On a plate, mix some cornstarch and tarragon.  Tarragon is an herb that I think is underused here in North America.  It looks similar to rosemary in that it has long, thin leaves.  Sometimes you will see a recipe call for “fine herbs“.  Just like “5-spice” in Chinese cooking, the fine herb mix is very popular in French cuisine.  Tarragon, along with parsley, chives, and chervil make up this combination.  Tarragon alone, however, contains a lot of nutrients and is common in Mediterranean dishes.  In this case, it goes very well with chicken.


The chicken is coated in the cornstarch and tarragon mixture and placed in a hot pan with butter.  Both sides need to be cooked for about 2 minutes a side until they become golden.  Once the chicken is seared, remove it from the pan and set it aside.


Do not clean out the pan.  It contains flavour bits of the chicken and the tarragon.  It also has some of that cornstarch that will help thicken the sauce a bit.  This dish wouldn’t be Mediterranean if it didn’t have a bit of wine so adding some is the next logical step.  I add about 1/2 C and reduce it down.


To finish off the sauce, add 1/4 C of half and half cream with sliced crimini mushrooms.  Crimini, sometimes spelled cremini, looks like a regular white mushroom but with a darker skin like a portobello.  The taste lies somewhere between the 2 as well.  You can use any variety of mushrooms here to change the look and flavour.

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Cook the mushrooms in the sauce for several minutes until they are soft.

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The final step is to add the chicken to the delicious, creamy mushroom sauce.  Cover the pan with a lid and let the dish simmer for about 10 minutes.  Once it is done, place the chicken on a serving dish and pour the sauce over top and you will have a new variation that is far from another boring chicken dish.


Chicken and Mushrooms

author: Eve@DivineDiuum


2 large chicken breasts (4 oz each, filleted)

10 crimini mushrooms (sliced)

1/4 C cornstarch

1 Tbsp dried tarragon

2 Tbsp butter

1/2 C white wine

1/4 C half and half cream


1.  Combine cornstarch and tarragon on a plate.

2. Lightly season chicken pieces with salt and pepper.

3.  Coat chicken in cornstarch mixture.

4.  Melt butter in a pan.

5.  When the pan is hot, add the chicken.

6.  Cook each side of the chicken for 2 minutes.

7.  Remove chicken from the pan and set aside.

8.  Add 1/2 C of white wine to the pan and reduce on simmer for a few minutes.

9.  Stir in cream and mushrooms and let simmer for 5 minutes until mushrooms are cooked.

10.  Season with salt and pepper as needed.

11.  Return chicken to the pan and cover with sauce.

12.  Cover the pan and let simmer for 10 minutes.

13.  Serve hot with the sauce over the chicken.

Calories 235

Protein 19.46 g


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