Chicken with Mushroom Cream Sauce

  • Author: Sandy's Kitchen Adventures




  • For the Meat
  • 18 oz Raw Chicken Breasts – should yield 12 oz cooked (2 Lean)
  • 1/4 tsp Salt (1 Condiment)
  • 1/8 tsp Pepper (1/4 Condiment)
  • 1 tsp olive oil (1 Healthy Fat)

For the Sauce

  • 1 tsp olive oil (1 Healthy Fat)
  • 1 Cup Mushrooms (2/3 Green)
  • 1 scallion, thinly sliced
  • 1/2 cup lower-sodium chicken broth (1/2 Condiment)
  • 2 tbsp reduced fat cream cheese (2 Condiments)
  • 1/4 tsp dried rosemary (1/4 Condiment)
  • Dash of salt (optional)


  1. Season the chicken with salt and pepper. In a large non-stick skillet, heat 1 tsp olive oil over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to plate and keep warm.
  2. Add the mushrooms, scallions and 1 tsp olive oil to the skillet. Cook over medium heat, tossing frequently, until the mushrooms have wilted, about 3 minutes.
  3. Add the broth, cream cheese, rosemary and salt (original recipe called for 1/8 tsp salt in the sauce but I didn’t use it). Stir until the cream cheese melts, about 1 minute.
  4. Return the chicken to the pan and bring to a simmer. Cover and cook until the chicken is cooked through and still juicy, about 5 to 10 minutes.
  5. Divide the chicken and sauce evenly among two plates.


  • 2 Servings with 1 Lean, 1 Green (You still need to add 2 servings of greens per serving), 2 Condiments and 1 Healthy Fat per serving


  • Serving Size: 2
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