Chicken with Creamy Mushroom Garlic Sauce
If there’s one thing I know about me is that I love to experiment and I’m not afraid to combine a bunch of ingredients together to create something special. I just can’t stand “blah” food therefore I need spices, seasoning and big flavor to satisfy my palate! Like I love to say – “life is too short for boring food!”
As I mentioned, experimenting is my thing so one day I looked at what I had in my refrigerator and… that was it! I knew exactly what I wanted to prepare and, rolling up my sleeves, I just went for it! What I’m sharing with you today is one of my latest creations; Chicken with Creamy Mushroom Garlic Sauce!
It’s what I call a successful experiment. This dish is what you want to prepare as the ultimate comfort food. It has a beautiful blend of fresh ingredients, herbs and spices. It’s a little on the spicy side but the heat is tamed down by the sauce. Now let’s talk about that sauce… This is the kind of sauce that you can also use for other recipes. It’s silky, smooth and creamy – a sauce that you can pour over other proteins (see “update).
You can serve this incredible Chicken with Creamy Mushroom Garlic Sauce dish over rice but I personally prefer to serve it over pasta like Spaghetti, Fettuccine or Linguine. Let’s not forget to sprinkle on some Grana Padano cheese and if… only if you think it’s not “hot” enough, add some red pepper flakes. Don’t hesitate to give this comfort food recipe a try…
Bon Appétit!
Update… I used this sauce over fish fillets and it was incredible!
Here are other great comfort food recipes for you to try…
– Frankie’s Macaroni Casserole
– Chicken Ham Sausage Jambalaya
– Hungarian Beef Goulash
– Old Fashioned Baked Beans with Bacon
– Ultimate Slow Cooker Chili
– Mediterranean Eggplant Casserole
– Zucchini Pork Penne
and for even more delicious chicken recipes, click on this link… Recipe Category • Poultry
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Chicken with Creamy Mushroom Garlic Sauce
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Ingredients
- 1 tbsp. butter tips & tricks
- 1/3 cup onions, finely chopped
- 1/3 cup red peppers, finely chopped
- 6 large mushrooms, sliced
- 3 large cloves garlic, pressed
- 2 large chicken breasts, cut into bite-sized cubes
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 package (4 oz.) light cream cheese, softened
- 1/2 cup light sour cream
- 1/2 cup Greek yogurt
- 1 can (10.5 oz.) low-sodium cream of mushroom soup
- 1/4 cup dry white wine
- 1/2 tsp. red chili flakes, or to taste
- 1/4 tsp. cayenne pepper, or to taste
- 1 tbsp. mild paprika, or to taste
- 2 tbsp. fresh parsley, chopped tips & tricks
- 1/2 to 1 lb. linguine or spaghettini, cooked and drained see Recipe
- 1/2 cup Grana Padano cheese, grated
Directions
- Preheat oven to 350ºF
- In a skillet over medium-high heat, and butter. When sizzling, quickly sauté the onions; add red pepper and sauté for 2 minutes. Add sliced brown mushrooms and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add chicken cubes and cook until no longer pink; season with freshly ground pepper.
- Meanwhile, in a medium bowl, mix cream cheese, sour cream, Greek yogurt, cream of mushroom soup and white wine. Pour cream cheese mixture onto chicken and mix well, season with red pepper flakes, cayenne, and paprika.
- Place chicken mixture into a 9x9 baking dish and and cover loosely with foil. Transfer to the preheated oven and cook for 30 minutes.
- Remove foil after 15 minutes of cooking.
Notes
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