The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat. Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. The chicken breasts are cut in half horizontally to help the chicken cook fast and make thinner fillets. To Make Creamy Mushroom chicken you will need: Chicken Breasts: This recipe calls for boneless, skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work. Bring to a boil. And it’s a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock/broth. There are 310 calories in 1 tray (281 g) of Fresh & Easy Creamy Mushroom Chicken. Stir in 1 cup half-and-half or whole milk, 1/2 cup chicken broth, and 2 tablespoons balsamic vinegar until no lumps from the flour remain. : Calorie breakdown: 26% fat, 50% carbs, 24% protein. Reduce the heat to a simmer. Cream of Chicken and Mushroom Soup Condensed Soup - Campbell's 1/2 cup 100.0 calories 9.0 grams carbs 6.0 grams fat 2.0 grams protein 4.0 grams fiber 10.0 mg cholesterol 2.0 grams saturated fat 830.0 mg sodium 0 grams sugar 0 grams trans fat Return the chicken and any accumulated juices to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes. Serve over whole-wheat egg noodles or mashed potatoes.