Best Chicken With Mushroom Cilantro Sauce Recipes

GINA'S MUSHROOM CILANTRO CHICKEN

Gina's Mushroom Cilantro Chicken image

This is a concoction I made up when I only had a can of cream of mushroom soup. My kids love it, even my 7 year old, and nice enough for company with your favorite side dish and nice salad.

Provided by Seahawks BABY

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken
1 (10 1/2 ounce) can cream of mushroom soup
1 cup chicken broth
1/4 cup white wine
1 stalk celery
1/4 cup cilantro
1/2 cup sliced mushrooms
1 tablespoon olive oil
salt
pepper
thyme
oregano

Steps:

Heat skillet with olive oil.
Flatten chicken with mallet.
Brown chicken on high heat.
Season to taste with salt,pepper, thyme, and oregeno.
While chicken is cooking mix soup w/ chicken broth.
When chicken is brown and soup mixture, celery, and white wine.
Reduce to simmer for 10 minutes.
Stirring occasionally.
Add mushrooms and cilantro.
simmer an additional 15 minutes.
Stir occasionally.
Sever with your favorite side dish.

Nutrition Facts : Calories 243.7, Fat 9.6, SaturatedFat 2, Cholesterol 66, Sodium 754.8, Carbohydrate 6.2, Fiber 0.3, Sugar 1.7, Protein 29.1

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Contest-Winning Chicken with Mushroom Sauce image

It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges