Pan-Fried Creamy Mushroom Chicken

19 255 914
Ingredients Minutes Calories
Prep Cook Servings
3 h 1 h 15 min 6
Pan-Fried Creamy Mushroom Chicken
Health Highlights


6 breast Chicken breast, boneless, skinless
3 large egg Egg
2 tbsp Garlic (minced)
1 1/2 cup All-purpose white flour
2 tsp Salt
1 tsp Black pepper
1/2 tsp Cayenne pepper
1 tsp Garlic powder
1 tsp Garlic salt
1 1/2 tsp Onion powder
1/4 cup Extra virgin olive oil
454 gm White mushrooms (mushrooms)
1/4 cup Butter, unsalted (mushrooms)
1/2 tsp Garlic salt (mushrooms)
1/2 cup Butter, unsalted (gravy)
2 tbsp diced White onion (gravy - dry, minced)
2 cup Partly skimmed milk, 2% M.F. (gravy)
2 1/2 cup Cream, half and half, 10% M.F. (gravy)
1/2 tsp Salt (gravy)


In small mixing bowl, combine eggs and minced garlic. Pour egg mixture into a zip lock baggie and add chicken. Seal bag and coat well. Marinate chicken for at least 3 hours.
In a large mixing bowl, add flour, salt, pepper, cayenne pepper, garlic powder, garlic salt and onion powder. Mix well.

Remove chicken from baggie and dredge in the flour mixture. Save the extra flour mixture for the gravy).

Heat large skillet on med high and add the olive oil.

Place coated chicken in skillet and brown on each side for 2 to 3 minutes.

Preheat oven to 350 degrees.

Spray a 9x13 baking dish with cooking spray and place chicken in dish. Cover chick with foil and bake for 40 to 50 minutes, depending on the size of your chicken. Cook until the pink is gone from the middle.


In a large skillet melt ¼ cup butter.

Add mushrooms and garlic salt. Cook on medium high until mushrooms are tender.

Drain mushrooms well. Set aside.


While the chicken is baking, melt butter in large skillet over medium heat.

Add dry minced onion.

Add ½ cup flour mixture you used to coat your chicken in to the melted butter. Cook for 1 minute. Slowly add the milk and the half and half and stir quickly using a flat wire whisk until smooth. Season with salt and pepper. Stir until gravy comes to a soft boil and thickens.

Stir in cooked mushrooms.

Serve over chicken.

I garnished with chopped parsley.

Nutrition Facts

Per Portion

Calories 914
Calories from fat 492
Calories from saturated fat 235
Total Fat 55 g
Saturated Fat 26.1 g
Trans Fat 1.8 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 18.8 g
Cholesterol 386 mg
Sodium 1231 mg
Potassium 1448 mg
Total Carbohydrate 39 g
Dietary Fiber 2.2 g
Sugars 10.5 g
Protein 68 g

Dietary servings

Per Portion

Grain 1.6
Meat 2.6
Meat Alternative 0.3
Milk 0.3
Vegetables 1.5

Energy sources