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Chicken and Portobellos with Mustard Cream

  • Cook Time: 5- 6 hours (low) or 2 1/2 - 3 hours (high)
  • Course: Main Dish

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  • 3 portobello mushroom caps, sliced
  • 2 cloves garlic, minced
  • 3 1/2 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
  • 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon salt 1/4 teaspoon black pepper
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup dry white wine
  • 1/2 cup light dairy sour cream
  • 1 tablespoon coarse-grain Dijon-style mustard
  • 2 cups shredded romaine lettuce


Step 1

Place mushrooms and garlic in a 4- to 5-quart slow cooker lined with a Reynolds KITCHENS™ Slow Cooker Liner.

Step 2

Sprinkle chicken with dried rosemary, salt, and pepper. Place chicken on mixture in cooker.

Step 3

Pour broth and wine over mixture in cooker.

Step 4

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Step 5

Transfer chicken to a cutting board and shred meat using 2 forks.

Step 6

Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.

Step 7

For Cream: In a small bowl combine sour cream and mustard. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.

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