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Creamy Chicken & Mushrooms

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Creamy Chicken & Mushrooms

Course: Dinner, Lunch
Cuisine: American, Mediterranean
Keyword: chicken, gluten-free, grain-free
Calorie: 200-300, Under 250, Under 300, Under 350, Under 400, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 2 servings
Calories: 245kcal


  • 1/4 tsp Extra Virgin Olive Oil
  • 12 ozs Chicken Breast
  • 1/4 tsp Sea Salt (divided)
  • 8 Cremini Mushrooms (large, sliced)
  • 1 tsp Whole Grain Mustard
  • 1/4 cup Water
  • 2 tbsps Cream, Half & Half
  • 1 tbsp Cilantro (chopped)


  • Warm the oil in a skillet over medium heat and season the chicken breast with half of the salt.
  • Add the chicken to the pan and cook for six to eight minutes per side or until browned and almost cooked through. Add the mushrooms to the pan and cook for three to four minutes or until soft and browned.
  • Add the mustard to the pan, cook another minute, then add water and cream. Bring to a boil, reduce the heat down to a simmer, and simmer for two to three minutes or until the sauce has thickened. Season with the remaining salt.
  • Divide the chicken and sauce evenly between plates. Top with cilantro and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • More Flavor

    Add lemon juice.
  • Dairy-Free

    Use canned coconut milk or cream instead.
  • No Cilantro

    Omit or use parsley instead.


Calories: 245kcal | Carbohydrates: 3g | Protein: 41g | Fat: 7g | Cholesterol: 129mg | Sodium: 397mg | Fiber: 1g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

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