Chicken Portobello with Rosemary Sauce

Servings 6 Serves


  • 2 teaspoons olive oil
  • 1 1/2 pounds boneless skinless chicken breast halves pounded to 1/2-inch thickness
  • 1/2 teaspoon unsalted butter
  • 3 cloves garlic pressed
  • 1/4 cup very finely diced onion
  • 3 large Portobello mushrooms sliced with stems removed
  • 3 tablespoons finely chopped fresh rosemary
  • 1 cup dry sherry or use white grape juice with a splash of cider vinegar
  • 1 cup light cream
  • 3 tablespoons chopped fresh parsley divided
  • freshly ground black pepper to taste


  • Heat the oil in a large skillet over medium-high heat.
  • Add chicken and brown for 5 to 6 minutes per side or until cooked through; remove from skillet and keep warm.
  • In the same skillet, add butter, garlic, onion and mushrooms; cook until tender. Add rosemary and dry sherry (or juice/vinegar) and whisk up all of the browned bits from the bottom of the pan. Stir in cream, half of the parsley and the black pepper; heat through.
  • Serve sauce over chicken and garnish with remaining parsley.


SERVING SUGGESTION: Wild rice pilaf and steamed asparagus.
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken.
KOSHER: Use additional oil instead of butter. Use soy creamer instead of cream.
GLUTEN FREE: Make sure sherry (or juice/vinegar) is gluten free.
NUTRITION: Per serving: 262 Calories; 7g Fat; 30g Protein; 10g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat. Points: 5
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