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Chicken With Garlic Cream Sauce

User Rating 4.5 Star Rating (2 Reviews)


Chicken With Garlic Cream Sauce

Chicken With Garlic Cream Sauce

Diana Rattray
Serve this creamy chicken with hot cooked spaghetti, angel hair pasta, or rice.


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 3 cloves garlic, minced
  • 4 green onions, thinly sliced, optional
  • 3/4 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1 tablespoon fresh chopped parsley
  • 4 ounces cream cheese
  • 4 boneless chicken breasts
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 to 2 tablespoons olive oil
  • 8 to 10 grape tomatoes, halved lengthwise
  • Salt and pepper, to taste


In a saucepan, heat the 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add mushrooms and cook until tender; add garlic and green onions and cook, stirring, for 1 minute longer. Add the wine and chicken broth; bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. Stir in parsley and cream cheese and set aside.

Wash chicken and pat dry. Put a chicken breast between 2 sheets of plastic wrap and pound gently to an even thickness. In a bowl, combine the flour with 1/2 teaspoon of salt and 1/8 teaspoon pepper. Dip chicken breasts in the flour mixture. Heat 1 to 2 tablespoons of olive oil in a large skillet. Brown the chicken breasts for about 3 minutes on each side. Add the cream cheese sauce mixture, cover, and simmer for 10 to 15 minutes, or until chicken is cooked through, depending on thickness. Remove the cover and add halved grape tomatoes. Taste and add salt and pepper. Heat through. Serve with hot cooked spaghetti or rice.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Just a couple tweaks and this became our favorite., Member tattooed_dancer69

My boyfriend and I love this recipe. The things we change are: Like Hullu suggested, drain the excess oil before combining to make it creamier. We use apple juice instead of white wine since we don't drink wine. Instead of the grape tomatoes, we sautee up some red peppers and throw them in the pan a couple minutes before it's finished. We don't even serve it on top of pasta, we just eat it with a spinach salad. My last tip would be, don't wait till you're starving to start cooking this, because with the prep and everything it can take awhile.

4 out of 4 people found this helpful.

See all 2 reviews

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