Chicken With Mushroom-Peppercorn Sauce Recipe

Name: Chicken With Mushroom-Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium chicken breast halves (1 1/2 pounds total); 1 -2 teaspoon olive oil or 1 -2 teaspoon cooking oil; 3 cups sliced fresh mushrooms; 1/2 cup chopped onion; 1/2 teaspoon dried green peppercorn, crushed; 1 cup reduced-sodium chicken broth; 1/2 cup evaporated skim milk; 1 tablespoon all-purpose flour; 2 tablespoons dry sherry; 1 tablespoon dijon-style mustard; 2 2 cups vermicelli (optional) or 2 cups other pastas (optional); fresh sage sprig (optional)

Servings: persons

4 medium chicken breast halves (1 1/2 pounds total)
1 -2 teaspoon olive oil or 1 -2 teaspoon cooking oil
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 teaspoon dried green peppercorn, crushed
1 cup reduced-sodium chicken broth
1/2 cup evaporated skim milk
1 tablespoon all-purpose flour
2 tablespoons dry sherry
1 tablespoon dijon-style mustard
2 2 cups vermicelli (optional) or 2 cups other pastas (optional)
fresh sage sprig (optional)

1
Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
2
cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
3
Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
4
chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
5
oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
6
stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
7
chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
8
20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
9
together milk and flour. Add to skillet. Cook and stir till thickened and
10
bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
11
chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
12
Garnish with fresh sage sprigs, if desired.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium chicken breast halves (1 1/2 pounds total), 1 -2 teaspoon olive oil or 1 -2 teaspoon cooking oil, 3 cups sliced fresh mushrooms, 1/2 cup chopped onion, and more.

Yes, Chicken With Mushroom-Peppercorn Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Mushroom-Peppercorn Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions