Chicken Breasts with Mushroom Cream Sauce

Chicken Breasts with Mushroom Cream Sauce

92 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 92

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.
November 07, 2016
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By: RudiK
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.
October 31, 2016
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By: Jan
This dish was delicious, have made it a few times and it never disappoints.
April 13, 2016
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By: EatingWell User
One of our favorite recipes! Not sure why this is not a 5 star recipe if you are making it correctly! It is now in our regular rotation. Healthy, easy to make, and my husband loves it. One tip-sometimes I find that the chicken takes a while to cook in the skillet and gets done on the outside before the middle. To remedy this, I pound it a little thinner before cooking. Still turns out tender and juicy! Pros: Flavorful, easy to make, consistent, low calorie
September 23, 2015
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By: Mike Schoenbacher
Sunday Dinner comes to Wednesday Night! No complaints really. Making twice the sauce was the best idea as it accompanies whatever starch you might serve with- rice, pasta, couscous or crusty dinner bread. Also added garlic and used Tajin seasoning instead of salt as it added a needed (for us ) kick. Would be happy serving this to guests. Pros: Looks elegant, tastes terrific Cons: Needs adjustments
July 23, 2014
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By: EatingWell User
Delicious! I cooked this tonight and my husband and I loved it. He want's me to add it as a permanent dish to the rotation. I added 2 cloves of garlic in with the shallot. Thanks for a great recipe! Pros: Easy to make and quick to prepare
May 22, 2014
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By: EatingWell User
Frustrating Looks wonderful Pros: Sounds delicious Cons: I can't have dairy, so I get so frustrated that 99% of the recipes incude dairy.