Chicken with Creamy Mushroom Sauce
This dish's cream sauce with mushrooms, tarragon, and onion is the perfect complement to the tender chicken.
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken, cut into 6 to 7 pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 cup heavy cream
1 cup finely chopped onion
2 cans (4 ounces each) button mushrooms, drained
1 tablespoon dried tarragon
Remove and discard chicken skin. Sprinkle all sides of chicken with salt and pepper.
Heat oil in a large skillet or Dutch oven over medium-high heat. Cook, turning occasionally, for about 12 to 15 minutes or until chicken is lightly browned on all sides.
While chicken is cooking, stir together remaining ingredients in a small bowl.
Pour cream mixture over chicken. Reduce heat to low; cover and simmer for about 30 to 35 minutes or until chicken is thoroughly cooked.
To complete the meal, serve the chicken with steamed green beans and buttered egg noodles tossed with butter and poppy seeds.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories399
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Calories from Fat52%
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Total Fat23g
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Saturated Fat11g
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Total Carbohydrate6g
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Protein42g
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Sugars3g
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Cholesterol180mg
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Dietary Fiber1g
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Sodium493mg
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- DAILY VALUE
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Vitamin A14%
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Vitamin C7%
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Calcium7%
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Iron13%
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- DIETARY EXCHANGES
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Fat3.5
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Vegetable1
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Lean Meat5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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