Creamy Gorgonzola chicken

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5 min


4 servings

* PLUS Cooking time: 15 minutes


  • 284-mL can undiluted half-fat cream of mushroom soup
  • 2 tsp Dijon mustard
  • 1 tsp dried sage leaves
  • 250-g pkg sliced button mushrooms , about 4 cups
  • 4 skinless, boneless chicken breasts
  • 1 cup frozen peas
  • 2 tbsp crumbled gorgonzola , or blue cheese


  • Turn soup into a large, non-stick frying pan. Set over medium-high heat. Stir in Dijon and sage until evenly mixed, then stir in mushrooms. Add chicken and turn to evenly coat. Cover and bring to a boil. Reduce heat to medium-low. Simmer, stirring sauce and turning chicken occasionally until springy when pressed, 14 to 15 minutes.
  • Remove chicken to 4 dinner plates, then set pan with sauce back on burner turned to medium-high. Add peas and cheese. Stir often until peas are warmed through and cheese is almost melted, 1 to 2 minutes. Spoon over chicken. Great with rice and steamed broccoli spears.

Nutrition (per serving)

  • Calories
  • 248,
  • Protein
  • 34.9 g,
  • Carbohydrates
  • 12.5 g,
  • Fat
  • 5.9 g,
  • Fibre
  • 2.5 g,
  • Sodium
  • 724 mg.

Is it possible to create a dish that’s creamy and cheesy but has less than 500 calories? You bet! If you start with a can of half-fat cream soup, you only need to add a small amount of cheese, since blue cheeses such as Gorgonzola are so flavourful.