This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
When I started blogging 4 1/2 years ago I was married with two kids, two dogs, and a cat. My daughter had just graduated high school and was spending a year in Europe as a foreign exchange student and emailed me several times asking for her favorite recipes. Somehow in my mind that meant that I should create a blog…a food blog…and Cooking with Curls joined the ranks of thousands of other food blogs. My first recipes were family favorites that I had been making for years, like this Creamy Mushroom Chicken…..
but this was also about the same time that my son developed a severe dairy allergy, so I made it dairy-free…and the photos are less than appetizing. In fact, all of my original recipes were dairy-free or at least lactose-free out of necessity. {I am lactose-intolerant}
I set out to remake that original version last week and add the pretty new images to the old post, but I have since developed an allergy to coconut milk and soy…so that idea went right out the window!!
Since my son no longer lives at home, I decided to go with a lactose-free version…but I am going to give you instructions for regular, uber delicious dairy version and a dairy-free version so everyone can be happy and make this delicious Creamy Mushroom Chicken…because you really should! This Creamy Mushroom Chicken is fancy enough for company, but easy enough for weeknights.
How to make Creamy Mushroom Chicken:
Heat oil in a large skillet over medium heat. Add the onions, garlic, and mushrooms. Saute until onions are soft, about 3 to 5 minutes…..
In a small bowl, whisk the chicken broth and 3 Tablespoons of flour together until blended. Whisk in the cream {or CashewMilk} and set aside.
Stir the remaining 3 Tablespoons of flour into the skillet {it will form a thick paste}. Add the broth mixture and bring to a boil, stirring occasionally. Sauce should begin to thicken…..
Reduce heat and add the wine, salt, pepper, nutmeg, and tarragon. Continue to simmer, stirring occasionally for 25 minutes. Stir in the sour cream/Greek yogurt and continue to simmer for an additional 5 minutes…..
Add the chicken breasts to the skillet, cover with foil and bake in a preheated 350 degree oven for 20 minutes…..
Serve chicken over a bed of Fettuccine Alfredo with the creamy mushroom sauce poured on top. Garnish with parsley and grated Parmesan if desired.
Notes:
- The sauce will thicken as it cools. My sauce looks thinner because I used CashewMilk. If you use heavy cream, your sauce will be thicker and creamier.
- Using sour cream versus Greek yogurt will also create a thicker, creamier sauce.
- I used 2 pounds of chicken breasts, and they are very thick! You can place the chicken breasts between two sheets of plastic wrap and beat them with a rolling pin to achieve a thinner, more uniform thickness if desired. Then cut the breasts in half for 6 servings. I was being lazy and skipped this step.
- If you do not want to use wine, substitute additional chicken stock.
- If you hate tarragon for some reason, substitute thyme.
- For completely dairy-free, substitute canned coconut milk and dairy-free sour cream. It will not be as thick and creamy, and yes it will taste like coconut. Add an extra Tablespoon of tarragon to help mask the flavor.
- I do not recommend using almond or rice milk in this recipe, they are way too thin and watery. If you must, you will need to add additional flour or cornstarch to thicken your sauce.
I am now living in Arizona with one dog and no kids…or husband 🙂 and find myself at a proverbial crossroad. My most popular posts are NOT family meals. I don’t meal plan, never have. Don’t do kid’s lunch box lunches, most kids probably wouldn’t like the Japanese bento lunches that my daughter took to school anyway, lol.
Sooooo, what would you my lovely friends like to see more of? My top posts this year are Instant Pot Faux-tisserie Chicken, Tropical Painkiller Cocktail, Shrimp Scampi Pizza, Instant Pot Hard Boiled Eggs, Whole 30 Ranch Dressing AND the original Dairy-free Ranch Dressing, Sauteed Carrots and their cousin Sauteed Zucchini and Carrots.
I pretty much make whatever I feel like eating, and hope that you feel like eating the same thing…but I think it is time to come up with a direction moving forward. I love recreating restaurant meals at home, like this Creamy Mushroom Chicken….is was called Chicken Callendini at Marie Callender’s back in the 80’s…but those are not the most popular posts.
What are your thoughts? More Instant Pot recipes? More Whole 30 and Paleo recipes? I guarantee you will be getting more cocktails…so we won’t worry about that one. 😉 More Dinner for Two since 55% of you are male according to my Google analytics? I am seriously dying to know what brings everyone here…..
For now I will continue on as I have been. Enjoy!!
Creamy Mushroom Chicken
Ingredients
- 3 Tablespoons olive oil or unsalted butter
- 3 Tablespoons diced yellow onions
- 2 large cloves garlic minced
- 8 ounces sliced mushrooms
- 6 Tablespoons all-purpose flour divided
- 1 1/2 cups chicken stock at room temperature
- 1 cup heavy cream can substitute CashewMilk
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 Tablespoons dried tarragon crushed
- 3/4 cups white wine
- 6 ounces sour cream or Greek yogurt
- 2 pounds boneless, skinless chicken breasts
- chopped Italian parsley to garnish
- grated Parmesan cheese to garnish
Instructions
- Heat oil in a large skillet over medium heat. Add the onions, garlic, and mushrooms. Saute until onions are soft, about 3 to 5 minutes.
- In a small bowl, whisk the chicken broth and 3 Tablespoons of flour together until blended. Whisk in the cream {or CashewMilk} and set aside.
- Stir the remaining 3 Tablespoons of flour into the skillet {it will form a thick paste}. Add the broth mixture and bring to a boil, stirring occasionally. Sauce should begin to thicken.
- Reduce heat and add the wine, salt, pepper, nutmeg, and tarragon. Continue to simmer, stirring occasionally for 25 minutes.
- Stir in the sour cream/Greek yogurt and continue to simmer for an additional 5 minutes.
- Add the chicken breasts to the skillet, cover with foil and bake in a preheated 350 degree oven for 20 minutes.
- Serve chicken over a bed of Fettuccine Alfredo with the creamy mushroom sauce poured on top. Garnish with parsley and grated Parmesan if desired.
Notes
- The sauce will thicken as it cools. My sauce looks thinner because I used CashewMilk. If you use heavy cream, your sauce will be thicker and creamier.
- Using sour cream versus Greek yogurt will also create a thicker, creamier sauce.
- I used 2 pounds of chicken breasts, and they are very thick! You can place the chicken breasts between two sheets of plastic wrap and beat them with a rolling pin to achieve a thinner, more uniform thickness if desired. Then cut the breasts in half for 6 servings. I was being lazy and skipped this step.
- If you do not want to use wine, substitute additional chicken stock.
- If you hate tarragon for some reason, substitute thyme.
- For completely dairy-free, substitute canned coconut milk and dairy-free sour cream. It will not be as thick and creamy, and yes it will taste like coconut. Add an extra Tablespoon of tarragon to help mask the flavor.
- I do not recommend using almond or rice milk in this recipe, they are way too thin and watery. If you must, you will need to add additional flour or cornstarch to thicken your sauce.
Leave a Reply