Creamed Chicken With Mushrooms

66 Creamed Chicken Mushrooms

This dish is reminiscent of chicken á la king, an all-time favorite in warming, elegant food.

Serves 8


2 pounds (908g) chicken breast, skinned and boned

6 tbsp. butter

2 cups (474ml) chicken broth

1 medium carrot, peeled and diced

2 stalks celery, washed and finely sliced

1 medium shallot, diced

1 small red bell pepper, seeded and finely diced

1 small red chili, seeded and finely chopped

12 ounces (340g) fresh button mushrooms, quartered

1½ cups (355ml) heavy cream

2 tsp. xanthan gum

½ tbsp. fresh parsley, chopped

Salt and pepper to season


  1. Melt 2 tbsp. butter in a large skillet (with lid) over a medium high heat.
  2. Add the chicken breast and sauté until brown on all sides.
  3. Pour over 1 cup (237ml) of chicken broth and cover the skillet.
  4. Reduce the heat to a simmer and cook for 15 – 20 minutes until cooked through. Cook for a little longer if necessary.
  5. Remove the chicken from the skillet and set aside.
  6. Pour off the cooking liquid and set aside.
  7. When the chicken is cool, chop into bite sized pieces.
  8. Place the rest of the butter in a large clean skillet and heat over a medium high heat.
  9. Sauté the carrot, celery, shallot and red bell pepper and the chili until tender.
  10. Add the mushrooms and continue to sauté until the mushrooms turn a golden brown.
  11. Stir in the remaining broth, the cooking liquid from the chicken and the cream.
  12. Bring up to the boil and stir in the xanthan gum.
  13. Season to taste with salt and pepper.
  14. Stir in the cooked chicken and allow the dish to heat through completely before serve.
  15. Serve sprinkled with chopped parsley.

Nutritional Facts per serve: Calories 311, Fat 20.3g, Carbohydrate 5.0g, Dietary Fiber 1.9g, Net Carbs 3.1g, Protein 27.5g

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