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Chicken Breasts With Mushrooms

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Ingredients

Adjust Servings:
2 chicken breasts (1 per person or 2 per person if small)
2 tablespoons cream cheese with garlic and herbs (low fat if desired)
1 ounce butter
1 small onions, finely chopped or 1/2 large onion
4 ounces mushrooms, finely chopped
1/2 teaspoon thyme
1 teaspoon dry mustard or 1 teaspoon fresh mustard
1 chicken stock cube
1 glass white wine (if preferred) or 1 glass water (if preferred)
seasoning (fresh ground pepper if possible)

Nutritional information

451.8
Calories
231 g
Calories From Fat
25.7 g
Total Fat
11.2 g
Saturated Fat
123.6 mg
Cholesterol
756.7 mg
Sodium
8.5 g
Carbs
1.3 g
Dietary Fiber
3.3 g
Sugars
33.2 g
Protein
329g
Serving Size

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Chicken Breasts With Mushrooms

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    Cuisine:

    This was excellent. Loved it. Definately a keeper. Thank you.

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Chicken Breasts With Mushrooms, This chicken dish is tasty, fairly quick and easy enough for a ‘new’ cook to impress dinner guests A look into the fridge and store cupboard was the source of invention for this – plus limited time and the desire for a fairly healthy meal , This was excellent Loved it Definately a keeper Thank you , This chicken dish is tasty, fairly quick and easy enough for a ‘new’ cook to impress dinner guests A look into the fridge and store cupboard was the source of invention for this – plus limited time and the desire for a fairly healthy meal


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    Steps

    1
    Done

    Slit the Chicken Breasts Partly Through the Side, to Create an 'envelope'. Try to Slice at the Thickest Point and not All the Way Through. Spread 1 Tablespoon of Cream Cheese Inside the Chicken Breast and Press the Two Sides Together to Reform the Shape of the Breast. Sprinkle With Ground Pepper to Taste. Put to One Side.

    2
    Done

    Melt the Butter in a Frying Pan and Gently Fry the Onions and Mushrooms Until the Onions Are Soft. Turn Up the Heat to a Medium/High Level and Add the Chicken. Cook on One Side For About 5 Minutes (depending on Size) or Until Cooked on That Side. Turn Each Breast Over and Cook For a Further 5 Minutes (again Depending on Size) or Until Cooked. Try not to Over Cook - but Always Ensure the Chicken Is Completely Cooked. Don't Worry If the Cream Cheese Starts to Leak Out of the Breasts - It All Adds to the Flavours Later.

    3
    Done

    Turn the Temperature Back Down a Little, and Add the Wine (or Water) to the Pan (around the Chicken). Followed by the Mustard, Thyme and Stock Cube. Bring to the Boil. Let This Gently Simmer For 10 Minutes. Serve With Whatever Is Preferred - but It Is Good to Have Something to Absorb the Sauce. Leftovers Freeze Very Well.

    4
    Done

    I've Usually Add Some Garlic When Cooking the Onions and Mushrooms, but That Is Just Personal Preference.

    Avatar Of Logan Black

    Logan Black

    BBQ aficionado specializing in tender and smoky barbecue dishes.

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