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Creamy Mushroom Chicken Supreme

Ready in 40 minutes

Serves 4 people

Recipe by Courtney Anderson


4 Pine View Farms Chicken Breast Supremes

1 tbsp oil



2 tsp garlic powder

2 tsp onion powder

For the sauce:

2 cups cream (see below for dairy free substitutions)

1-2 cups Pine View Farms bone broth

3 garlic cloves

2-3 cups spinach

2 tbsp sundried tomatoes

Juice of 1 lemon



1 tbsp butter/oil

2-3 cups mushrooms


  1. Preheat oven to 425F.
  2.  Pat thawed chicken with a paper towel so that the skin is dry. Sprinkle each chicken breast with garlic powder, onion powder, salt and pepper. In a large baking dish add chicken and drizzle with 1 tbsp oil. Bake in oven for 30-35 minutes.
  3. For the sauce: In a large pan heat oil to medium, add in diced garlic and mushrooms, sauté until mushrooms are golden. Add in lemon juice, cream, bone broth, sun-dried tomatoes and simmer for 5 minutes. Stir in spinach (or kale). Once chicken is cooked, remove from the oven and add into sauce. Serve with rice, noodles or your favourite side!
  4. Substitute cream for oat milk, cashew cream, or coconut milk! Make cashew cream using 1 cup cashews soaked overnight, drain. Add to the blender with 2 cups of water and blend. Optional: press cashews through cheesecloth.