Creamy Chicken & Mushrooms

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Watermelon + cucumbers is one of the most refreshing combos of all time. Throw in some mint, red onion, and feta and toss it all with a very simple vinaigrette (just olive oil + red wine vinegar), and you’ve got yourself a mean summer salad.


  • 4 4-5 ounce chicken cutlets
  • 4 cups mixed mushrooms, sliced if large
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 2 Tablespoons finely chopped fresh parsley


  1. Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper.
  2. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
  3. Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes.
  4. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes.
  5. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper.
  6. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.