Chicken Breasts with Mushroom Cream Sauce

Chicken Breasts with Mushroom Cream Sauce

98 Reviews
From: EatingWell Magazine, March/April 2008

The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 1 tablespoon canola oil
  • 1 medium shallot, minced
  • 1 cup thinly sliced shiitake mushroom caps
  • 2 tablespoons dry vermouth, or dry white wine
  • ¼ cup reduced-sodium chicken broth
  • 2 tablespoons heavy cream
  • 2 tablespoons minced fresh chives, or scallion greens


  • Active

  • Ready In

  1. Season chicken with pepper and salt on both sides.
  2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
  3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
  • It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

Nutrition information

  • Serving size: 3 oz. chicken & ¼ cup sauce
  • Per serving: 274 calories; 15 g fat(5 g sat); 1 g fiber; 5 g carbohydrates; 25 g protein; 19 mcg folate; 83 mg cholesterol; 2 g sugars; 0 g added sugars; 548 IU vitamin A; 4 mg vitamin C; 33 mg calcium; 1 mg iron; 425 mg sodium; 403 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3 lean meat, 2 fat

Reviews 98

January 17, 2019
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By: EatingWellSouthernStyle
Very easy to prepare...very light but very delicious! I did top my with a few sliced kalamata olives. And, I did take the advice of one review and I doubled the sauce...
June 30, 2018
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By: S Harper
Highly Recommend This for a perfect meal for two. Used white wine instead of vermouth & it was delicious
February 21, 2018
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By: Kiss Marianne
Thank you very much! Tomorrow this be my lunch! Best Marianne
January 09, 2018
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By: Miketia Edmond
Great recipe. Very delicious! I would say to double the sauce.
July 11, 2017
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By: Gina
Would not change a thing. AMAZING! Even the kids and husband who do not like mushrooms loved it!
April 27, 2017
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By: Ced1106
Yum! We halved the recipe, so ended up with less sauce, but just added more broth, cream, and wine. Delicious! Can't believe this is diet food.
March 02, 2017
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By: Bee
This was a really great recipe. 6 points for those of you who are tracking Weight Watcher points.
February 07, 2017
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By: eburns473
This was amazing. I used white button mushroom instead since that was what was in my fridge and still came out great. My husband even liked it and he is not a fan of mushrooms or chicken.
January 31, 2017
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By: Sunshine
This is like the uber yumtasticest thing I've had in a while. I had sliced baby bellas so I used those, and I didn't have any heavy cream so I subbed 1/2 tbsp unsalted butter and about 1.5 tbsp low fat mayo. Wasn't sure how it would turn out but was fantastic.
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