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.

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper
1/4 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
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives or scallion greens

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.

NUTRITION INFORMATION: Per serving: 275 calories; 15 g fat (5 g sat, 7 g mono); 84 mg cholesterol; 5 g carbohydrate; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.
Nutrition bonus: Selenium (34% daily value).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 3 lean meat, 2 fat

TIP: Tip: 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.

Very yummy, and easy. I used light cream and it worked just as well.

cbailey, Tampa Bay, FL

If it called for heavy or light cream. I enjoyed every taste of my dish... Thank You Fridaylynn

Fridaylynn, Capitol Heights, MD

This recipe is absolutely delicious and comes together quickly. I also used light cream instead of heavy cream, as it was what I had on hand. I served this with steamed carrots and mashed potatoes, and my family ate every last bite.

Danielle, Bradford, PA

Honestly, this may have been one of the best recipes I've ever made. Delicious. My husband and I like things saucy and I had 1 1/2 times the chicken so I doubled the sauce part of the recipe. It worked very well. This will be added to my person cookbook, certainly.

Sally, Los Angeles, CA

This recipe is wonderful. I didn't change a thing. Next time I think I may let the the shallots carmelize a bit more and add some crushed garlic. This was perfect for just the two of us (me and my husband)... I served with steamed green beans and roasted potatoes.

Angela, Westland, MI