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Chicken With Mushrooms and Fresh Sage Cream


4 boneless, skinless chicken breast halves
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 teaspoons olive oil
2 cloves garlic, minced
1 1/2 cups sliced mushrooms
3/4 cup chopped green onion
1/2 cup dry white wine
1 package (8 oz.) reduced-fat cream cheese, cubed
1/2 cup grated Parmesan cheese
1/4 cup low-fat milk
2 tablespoons chopped fresh sage
4 cups hot cooked linguine
Parmesan cheese
Fresh sage


On hard surface using meat mallet or similar flattening utensil, pound chicken to ¼-inch thickness. In a shallow dish, mix together flour, salt, and pepper. Add chicken, one piece at a time, turning to coat on all sides. In large nonstick frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 8 minutes or until chicken is brown and fork tender. Arrange chicken on platter; cover loosely and keep warm. To drippings in frypan, add garlic, mushrooms, green onion, and wine. Cook, covered, over medium-low heat 3 minutes or until vegetables are tender. Add cream cheese, Parmesan cheese, milk, and sage; stir constantly until cheeses melt and sauce is smooth. Place linguine on 4 serving plates; arrange chicken over linguine. Spoon mushrooms and sage cream over chicken. Pass additional Parmesan cheese and garnish with fresh sage.

Nutritional Information:

Servings: 4

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