Chicken Breasts in Creamy Mushroom Sauce
Recipe type: Dinner
Cuisine: Homestyle
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Pounds of Boneless Chicken Cutlets
  • ½ Teaspoon of Ground Sage
  • Salt & Pepper to Taste
  • 1 Tablespoon of Canola Oil
  • Large Can of Sliced Mushrooms or 2 Small Cans, Drained
  • ½ Cup of Fat Free Sour Cream
  • Tablespoon of All Purpose Flour
  • Teaspoon of Dijon Mustard
  • ½ Cup of White Cooking Wine
  • Chopped Fresh Parsley, Optional
  • Vegetable Cooking Spray
  • Salt and Black Pepper to taste
  1. Preheat oven to 350 degrees.
  2. *If the chicken breasts are thick, pound them until thinner and make sure all breasts are the same size. Now sprinkle chicken breasts with salt and pepper to taste and add the sage to them as well.
  3. Spray a skillet with vegetable cooking spray and place over medium high heat. When pan is hot, add oil. Swirl the pan to coat.
  4. Add chicken breasts and cook until brown. About 5 minutes per side.
  5. Spray a glass baking dish with vegetable cooking spray and add in the chicken. Add drained mushrooms onto the top of the breasts evenly.
  6. In a bowl, combine the flour, Dijon mustard and sour cream.
  7. Add the white cooking wine to the skillet and bring to a boil for 1 minute. Remove from the heat and add in the flour mixture. Add parsley, black pepper and salt (if using) and blend well. Pour over the chicken breasts.
  8. Bake uncovered, until the chicken is cooked through and the sauce is bubbly - about 25 minutes.
  9. Each serving is only 2 SmartPoints on Weight Watchers Blue and Purple Plans. On Weight Watchers Green Plan, it is 6 SmartPoints per serving. Enjoy!
Recipe by Dee Dee Does at