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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2008

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Season chicken with pepper and salt on both sides.

  • 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 degrees F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.

  • 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 Facts

274 calories; protein 25.2g 50% DV; carbohydrates 4.8g 2% DV; dietary fiber 0.7g 3% DV; sugars 1.7g; fat 15.4g 24% DV; saturated fat 4.8g 24% DV; cholesterol 83.2mg 28% DV; vitamin a iu 548.2IU 11% DV; vitamin c 3.9mg 7% DV; folate 18.8mcg 5% DV; calcium 32.9mg 3% DV; iron 1.3mg 7% DV; magnesium 31.3mg 11% DV; potassium 403.4mg 11% DV; sodium 425mg 17% DV; thiamin 0.1mg 10% DV.

Reviews (98)

Read More Reviews
99 Ratings
  • 5 star values: 73
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Ohh My God this was a great dish. I never ate mushrooms until today. everyone in the family was greatly satisfied. including my picky teenager. thanks i will keep this recipe. Read More
Rating: 3 stars
Better alternative Much better than my fattening old recipe. Husband liked it too. Will definitely make again soon. Made me like chicken breasts. Served it with brown rice. Pros: quick and easy Read More
Rating: 5 stars
GREAT Made this just as written for hubby for Valentine's Day...served with the Leek and Pancetta Risotto published in your latest magazine (which was also simple and delicious) along with green beans. Absolutely delicious Pros: easy Read More
Rating: 5 stars
My husband flipped for this chicken dish. I'm on WW and this was only 7 points for one chicken breast and sauce. Company worthy! And super simple to make on a work night. Read More
Rating: 5 stars
Fantastic I did use evaporated skim milk instead of heavy cream along with the dry vermouth. My husband and I loved it!!! Read More
Rating: 5 stars
Excellent flavor and easy to make. My kids even asked for seconds! Read More
Rating: 5 stars
Quick Easy and LOTS of flavor! Will definitely make again and would recommend to anyone. Even people who don't like mushrooms would like this dish. Read More
Rating: 5 stars
I can't help but fiddle with recipes. With this one I added an "eye" of bacon to serve under the chicken breast. I also added two tablespoons of tomato paste and the result was a treat. I don;t usually enjoy my own cooking but this worked well and I will cook it again. Read More
Rating: 5 stars
Absolutely amazing dish! Never had shitake mushrooms in my life until this recipe and loved them. I agree--prep took a bit more time than I expected but will likely be faster in the future. Served it with whole wheat egg noodles and steamed broccoli and it was excellent and filling. Thanks EW--definitely a keeper! Read More