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Chicken and Mushrooms in Cream Sauce

Total Time

45 m


A super easy dish full of a variety of flavors.


4 Servings

Total Time

45 m



  • Yields: 4 Servings

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  • 2 cup(s) chicken broth
  • 2 tbsp(s) arrowroot powder, dissolved in ¼ cup water
  • 4 tbsp(s) heavy cream
  • 2 tsp(s) lemon juice
  • pinch(s) sea salt & pepper
  • 2 tbsp(s) butter
  • 1 package chicken breasts, 1-1.5 lbs, cut into chunks
  • 1 8-oz package button mushrooms, cleaned and sliced
  • 1/4 cup(s) finely chopped fresh herbs, such as dill, parsley or tarragon
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Bring the chicken broth to a simmer over medium in a saucepan. Once the broth begins to simmer, whisk in the arrowroot/water mixture (the arrowroot may settle to the bottom of the water; be sure to stir to combine before adding to the broth). Whisk constantly to prevent lumps from forming. Reduce heat to medium-low and simmer for about 10 minutes, whisking frequently (if sauce becomes too thick, add small amounts of broth to thin). Remove from heat and whisk in cream and lemon juice. Season to taste with salt and pepper. Leave on very low heat to keep warm.

While the sauce simmers, melt 2 tablespoons of butter in a large skillet. When butter begins to bubble, add the chicken and sauté for about 5 minutes. Add the mushrooms and sauté an additional 5 minutes, or until the chicken is cooked through. Add the cream sauce to chicken and mushrooms and stir well to combine. Top with fresh herbs and serve.

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