Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 Chicken and Mushrooms in Herb Sauce

This recipe is great for those evenings you are running  behind in the schedule. There is the entree of chicken breasts with a mushroom her b sauce to put over rice, pasta or potatoes. Just add a green veggie such as green beans and a salad of cabbage apple slaw, and ending with the family’s favorite dessert.  May I suggesr peach up-side down cake for the dessert.  

Chicken & Mushrooms in Herb Sauce

Julia Ann
Mushrooms and chicken breasts in a creamy and herb flavored sauce to enhance rice, pasta or potatoes. Comfort food at its best.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Poultry
Cuisine Italian
Servings 4


  • 2 large chicken breasts skinless, boned and halved
  • 1/2 cup bread crumbs
  • 1/4 teaspoon thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cream *
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup large fresh white button mushrooms sliced
  • 1 tablespoon flour
  • 1/4 cup chicken broth or more as needed


  • Butterfly ** the chicken breasts and pound to make them equal thickness.
  • Mix the bread crumbs, thyme, sage, black pepper and sea salt in a plastic bag.
  • Pour the cream into a bowl.
  • Heat the olive oil and butter in a skillet.
  • Dip each of the chicken pieces into the cream then in bag of seasoned bread crumbs, shake to coat the chicken with crumbs.
  • Lay the chicken pieces into the hot oil/butter mixture.
  • Brown the chicken on both sides.
  • Remove to a plate and keep warm.
  • Pour the broth in the skillet, breaking loose any crumbs in the skillet*** with a whisk.
  • Add the flour and stir to blend; add more chicken broth if too thick.
  • Return the chicken to the skillet and layer the sliced mushrooms over the chicken.
  • Heat chicken and mushrooms in the sauce until cooked through.
  • Serve over rice, pasta or mashed potatoes.


*Undiluted evaporated milk can be used as cream substituter.**Remove the fat from chicken breast; to butterfly, cut horizontally through the thickest part of the breast until it opens up as a book. do not cut through or off. Pound the piece of breast between wax paper, to get it equal in thickness. ***To deglaze a pan, pour a small amount of liquid into pan of residue bits of chicken to loosen and heat to become a part of the sauce before adding the flour and liquid. .
Tried this recipe?Let us know how it was!

 √ Benefits of Mushrooms:

  • They are low in calories and sodium
  • They  are fat-free, cholesterol free, gluten-free.
  • They are a good source of B vitamins, i.e. riboflavin, niacin, pantothenic acid.
  • They have vitamin D, copper, copper, potassium and selenium.
  • They provide antioxidants to protect inflammation from disease and strengthen the immune system.

√ For more Benefits of Mushroom information go to www.

Chicken & Mushrooms  Herb Sauce Dinner Menu Suggestions:

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