Chicken Breasts with Mushroom Cream Sauce


This chicken Marsala adaptation allows you to create a creamy and moist sauce to better enjoy the chicken. Perfect with broccoli or brown rice, this recipe won´t take you more than 30 minutes to prepare. The rich combination of mushrooms and chicken is the perfect weeknight dinner. Yields: 2 servings | SmartPoints: 9 Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 cups portobello mushrooms, sliced
  • 2 tbsp white wine
  • 2 tbsp cornstarch
  • ¾ cup low fat milk
  • 1 ½ tbsp olive oil
  • 1 ½ tbsp chia oil
  • 1 tbsp garlic powder
  • ½ cup spring onions
  • Pinch of salt
  • ½ tsp white pepper
  • ½ tbsp dried parsley


  1. Season the chicken with salt, garlic powder and pepper, heat olive oil and sauté both sides until golden brown.
  2. Cover and cook for 10 minutes. Turn breasts around and repeat.
  3. Remove from heat and set aside
  4. Heat chia oil, mushrooms and spring onions until tender, about 5 minutes.
  5. Add in the cornstarch and keep stirring for about 1 minute until it turns creamy.
  6. Slowly pour in the milk and keep whisking until it becomes thick.
  7. When the sauce has thickened, remove from heat and add in the wine.
  8. Place chicken on a plate and pour sauce over and sprinkle with parsley.


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