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Chicken and Portobello Mushroom Cream Sauce
with Saffron
Makes 4 Servings
*2 skinless chicken breast halves, boned and defatted
*2 tablespoons butter
*2 cups diced portobello mushroom caps
*2 tablespoons all-purpose flour
*1/3 cup white wine
*1 cup 2% milk
*1/4 bay leaf
*Pinch saffron threads
*1/2 teaspoon black pepper
*1 teaspoon salt
*Pasta cooked according to package directions
1Cut chicken in 1-inch cubes.
2Melt 1 tablespoon butter in a large saucepan and add chicken. Cook over medium heat until chicken is cooked through and lightly browned, about 2 to 3 minutes.
3Remove chicken from pan and add remaining 1 tablespoon butter. Add mushrooms and cook for about 2 minutes. Mix in flour and simmer for 1 minute. Add wine and simmer briefly, about 20 seconds, mixing with a wire whip.
4Add milk and bay leaf and mix with whip until mixture begins to thicken. Reduce heat and add saffron, pepper and salt. Add cooked chicken and simmer 5 minutes. Remove bay leaf.
5Serve 1/2 cup sauce over 1 cup cooked pasta.
  • EACH 1/2 CUP SERVING CONTAINS APPROXIMATELY: 185 calories, 8 gm. carbohydrate, 9 gm. fat, 56 mg. cholesterol, 16 gm. protein, 376 mg. sodium, Trace fiber

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
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