Chicken Breasts with Mushroom Cream Sauce

Chicken Breasts with Mushroom Cream Sauce

94 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • 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 94

July 11, 2017
profile image
By: Gina
Would not change a thing. AMAZING! Even the kids and husband who do not like mushrooms loved it!
April 27, 2017
profile image
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
profile image
By: Bee
This was a really great recipe. 6 points for those of you who are tracking Weight Watcher points.
February 07, 2017
profile image
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
profile image
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
profile image
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
profile image
By: Jan
This dish was delicious, have made it a few times and it never disappoints.
April 13, 2016
profile image
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
profile image
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