Chicken with Mushroom Cream Sauce


  • 1 lb. boneless skinless chicken breast
  • 2 cups sliced mushrooms
  • 1/4 cup diced onions
  • 2 Tbsp flour
  • 3/4 cup low fat milk
  • 3 Tbsp olive oil
  • 1 clove garlic, minced
  • salt & pepper to taste


  1. Season chicken breast with salt and pepper and placed in a sauté pan coated with olive oil on medium heat.
  2. Cook for 1 minutes, until the bottom is golden-brown and then reduce the heat.
  3. Place lid on pan and cook 10 minutes, then remove from heat and cook for an additional 10 minutes. Remove chicken from pan and set aside.
  4. Add 1 Tbsp of olive oil to the pan and sauté mushrooms and onions. Whisk in the flour and allow to cook for 1-2 minutes until fragrant.
  5. Add garlic, milk, salt and pepper and whisk until thickened.
  6. Pour mushroom sauce over the chicken and serve.