Chicken with Creamy Mushroom Sauce

Chicken with Creamy Mushroom Sauce
Makes:
8
Prep Time:
10
minutes
Total Time:
25
minutes
The tenderness of the chicken, and the creaminess of the mushroom sauce, make this super easy to make dish one of our favorites. Serve with hot rice.

In this recipe:



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Ingredients:

  • 1 cup Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 1/2 cup white wine
  • 2 teaspoons all-purpose flour
  • 2 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1 pound boneless, skinless chicken breast halves, cut into strips
  • 2 teaspoons vegetable oil
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 ounces sliced mushrooms
  • Chopped parsley for garnish
  • Hot cooked rice

Directions:

COMBINE Coffee-mate, wine, flour and 2 teaspoons bouillon in small bowl. Mix well; set aside.

SPRINKLE remaining ½ teaspoon bouillon over chicken strips. Heat oil in large skillet over medium-high heat. Add chicken; cook, stirring frequently, until no longer pink. Add onion, garlic and mushrooms. Cook for 5 minutes or until onion is tender. Reduce heat to medium.

ADD Coffee-mate mixture; cook, stirring frequently, for 6 to 7 minutes or until sauce is thickened. Sprinkle with parsley; serve with rice.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chicken with Creamy Mushroom Sauce

    Ingredients

    • 1 cup Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
    • 1/2 cup white wine
    • 2 teaspoons all-purpose flour
    • 2 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
    • 1 pound boneless, skinless chicken breast halves, cut into strips
    • 2 teaspoons vegetable oil
    • 1/2 small onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 8 ounces sliced mushrooms
    • Chopped parsley for garnish
    • Hot cooked rice

     

    Directions

    COMBINE Coffee-mate, wine, flour and 2 teaspoons bouillon in small bowl. Mix well; set aside.

    SPRINKLE remaining ½ teaspoon bouillon over chicken strips. Heat oil in large skillet over medium-high heat. Add chicken; cook, stirring frequently, until no longer pink. Add onion, garlic and mushrooms. Cook for 5 minutes or until onion is tender. Reduce heat to medium.

    ADD Coffee-mate mixture; cook, stirring frequently, for 6 to 7 minutes or until sauce is thickened. Sprinkle with parsley; serve with rice.

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