Recipe: Roasted chicken with low-fat mushroom cream sauce


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Cream-based sauces are often placed in the “Really want but must avoid” list when watching one’s weight. But the great thing about this recipe is that it only uses 2 tablespoons of heavy cream — plus it’s easy and quick to whip up. Try pairing it with our sunchoke chips and a salad.

Makes 2 servings.


  • 2 chicken breasts
  • 1 tablespoon of extra-virgin olive oil
  • ⅓ cup of onions, minced
  • 1 cup of finely chopped portabello (crimini) mushrooms
  • 2 tablespoons of dry white wine
  • ¼ cup reduced-sodium chicken broth
  • 2 tablespoons of heavy cream
  • 2 tablespoons of minced fresh chives
  • Salt and pepper



  1. Preheat the oven to 400 degrees.
  2. Season the chicken with salt and pepper on both sides.
  3. Lightly grease a casserole dish (or place aluminum foil on top of the casserole dish and grease the aluminum foil to save yourself a dish to wash) with olive oil or cooking spray.
  4. Bake chicken for 25 minutes.
  5. While chicken is baking, heat oil in pan on medium heat, add onions and cook, stirring, for about 30 seconds.
  6. Add mushrooms; cook, stirring occasionally, until tender, about 3 minutes.
  7. Pour in wine; simmer until almost evaporated, stirring occasionally — about 1 to 2 minutes.
  8. Pour in broth and cook until reduced by half — 2 to 3 minutes.
  9. Stir in cream and chives; return to a simmer for about 2 minutes.
  10. Add a pinch of salt and pepper.
  11. Pour over chicken and serve.