This is a super simple recipe but a real family favorite I cook all year long. It will be great for your Thanksgiving dinner as it does not require oven space and is all done on the stove. I am sure you’ll love just as much as my family does.
Season chicken with salt and pepper. Heat a large skillet on medium high heat and coat with cooking spray. Add chicken and sauté for 7 – 10 minutes until chicken is cooked through.
Squeeze excess water from thawed spinach and add to the skillet. Add chicken broth, onion and garlic powder and cook until the liquid is absorbed (about 5 minutes).
In a small bowl, whisk together the half and half, ricotta cheese and parmesan cheese. Reduce heat to medium low and add the cheese mixture, heat through until the sauce is warm and the cheese has melted.
Combine thyme, salt and pepper and rub on both sides of each chicken breast. Heat a large skillet on medium high heat and coat with cooking spray.
Add chicken breast and cook for 5 – 7 minutes on each side until cooked through. Remove chicken from skillet, cover and set aside.
Add olive oil to skillet then onion and sauté for 5 minutes until browned and tender. Add garlic and sauté for an additional minute. Add wine and sherry, scraping any pieces from skillet. Cook liquid down until almost completely absorbed.
Add chicken broth and simmer for 5 – 7 minutes until reduced to half. Add chicken breasts back to skillet with sauce and coat with sauce on both sides, simmering for 2 minutes.
Remove chicken breasts and place onto serving platter. Pour sauce on top and serve.
My family was delighted at how delicious this was. If you like creamy sauces and mushrooms, this is a must try.
My son hates mushrooms and even enjoyed it. My husband dislikes cream sauces and enjoyed it too. So it might be worth a try even if you don’t like creamy with mushrooms:)
Creamy Roast Chicken in Mushroom Sauce
Preheat oven 425o
Prep Time: 15 minutes
Cook Time: 1hour and 15 minutes
Estimated values per serving:
Calories = 165 Fat = 1 grams Points: 3
1 ½ pounds chicken breast on the bone – skinned
1 large onion – chopped
½ cup celery – chopped
2 cloves garlic – minced
4 ounces shitake mushrooms – diced
½ cup white wine
½ cup cream sherry
2 cups chicken broth
2 bay leaves
2/3 cup fat free sour cream
Arrange chicken pieces on a roasting pan and season with salt and pepper. Roast chicken for 45 minutes, cover, and set aside.
Heat a large deep on medium heat and spray with cooking spray. Add onion and sauté for 5 minutes until browned. Add mushrooms, raise the heat and cook for 3 minutes until lightly browned. Add celery and cook another 3 minutes then add garlic and cook for about 1 minute.
Add wine and sherry and reduce until liquid is almost completely absorbed, scraping any pieces from the bottom of the skillet.
Add chicken broth and bay leaves and simmer for 15 minutes. Add chicken to heat for about 5 minutes.
Remove chicken and place onto a serving platter. Remove skillet form heat, add sour cream and stir until combined. Heat for 2 minutes then pour sauce over chicken and serve.