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Chicken Breast with Mushroom Sauce (Pechuga con Salsa de Champiñones)

Chicken Breast with Mushroom Sauce (Pechuga con Salsa de Champiñones)

Erica Dinho
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 488 kcal


  • 5 tablespoons butter
  • 16 ounces sliced mushrooms
  • 2 pounds sliced chicken breasts (cutlets) (VERY thin)
  • 1 cup chicken broth
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 3 tablespoons all-purpose flour
  • Salt and pepper to taste
  • ½ teaspoon ground cumin
  • ¾ cup heavy cream
  • Fresh cilantro or parsley to your taste


  • Season the chicken cutlets with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of the butter and add the chicken to the skillet, spreading it into an even layer. Cook for 1 minute, then cook the other side of the cutlets until golden brown. Remove to a plate and set aside.
  • Melt the remaining butter and add the mushrooms, garlic and onions to the skillet. Cook, stirring occasionally, until the mushrooms are soft and the onions are tender, about 5 to 7 minutes.
  • Sprinkle the mixture with the flour and stir, cooking for 1 to 2 minutes. Gradually stir in the chicken broth, then add the salt, pepper and cumin. Bring to a simmer and cook until slightly thickened.
  • Add the chicken back to the sauce, reduce the heat to low, and cook for 2 or 3 minutes, until the chicken is warmed through. Add the cream until completely combined, bring to a boil, then reduce the heat to low and cook for about 5 minutes. Sprinkle fresh cilantro and serve warm.


Calories: 488kcalCarbohydrates: 14gProtein: 54gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 208mgSodium: 522mgPotassium: 1365mgFiber: 2gSugar: 4gVitamin A: 760IUVitamin C: 12mgCalcium: 82mgIron: 2mg
Keyword chicken recipe
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