Cooking with Chef Bryan: Chicken with Creamy Mushroom Sauce and Sautéed Greens with Pecans


(KUTV) — Chicken with Creamy Mushroom Sauce and Sautéed Greens with Pecans
Recipe and Photo Courtesy of The American Heart Association


  • 1 (10-ounce) container baby bella mushrooms, sliced (about 4 cups)
  • 2 portobello mushrooms, cleaned, halted and thinly sliced (about 4 cups)
  • 1 (8-ounce) container sliced white button mushrooms (about 4 cups)
  • 4 (6-ounce) skinless, boneless whole chicken cutlets
  • 1/4 tsp salt
  • 1/4 teaspoon ground black pepper
  • 4 tsp olive oil
  • 1 tsp dried thyme
  • 1/4 cup water
  • 1 tbsp flour
  • 1/2 cup fat-free sour cream

For the sautéed greens:

  • 2 tsp olive oil
  • 1 (5-ounce) container baby kale
  • 2 (5-ounce) container baby spinach
  • 1 tsp minced garlic
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp finely chopped, unsalted pecans
  • 2 tsp white vinegar


Prepare all the mushrooms: wipe the baby bell mushrooms with a wet paper towel. Trim and discard the ends and thinly slice each mushroom. Next, clean the portobello mushrooms by removing and discarding each stem. Use a spoon to scrape the black gills from the underside of each mushroom; discard the gills. Slice each portobello in half and then thinly slice each half vertically. Halve any white mushroom halves that are much large than the others.

Season chicken with 1/4 tsp salt plus a dash of pepper. Add 2 tsps oil to a large sauté pan or dutch oven. Warm over medium high heat and add chicken cutlets. Sauté until both sides of the chicken are golden, about 8 to 10 minutes (4-5 minutes on each side).

Add remaining 2 tsps oil to the pan, continuing to cook over medium-high heat. Add all the mushroom slices, stirring frequently, until mushrooms are softened. Stir in the pepper, thyme, and water. Use tongs to place the chicken back into the pan. Increase heat to high; when boiling, cover with a lid and reduce heat to medium. Cook until chicken is done (165 degree’s Fahrenheit internally).

Meanwhile, prepare the sautéed greens. Add oil into a large saute pan and warm over medium-high heat. Add all the baby kale, stirring constantly until wilted, about 2 to 3 minutes. Repeat, adding spinach and garlic, stirring constantly until wilted, another 2 to 3 minutes. Stir in salt, pepper, and pecans. Remove from the heat and drizzle vinegar over the greens and transfer to a platter.

when chicken is fully cooked, use tongs to transfer the chicken cutlets to the platter (on top of the greens). Increase the heat to high: add flour to the mushrooms, stirring constantly as the mushroom liquid thickens slightly, a few minutes. Remove from the heat and stir in the sour cream until dissolved. Pour mushroom sauce over the chicken and serve.

Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit