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Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.2 (820 votes)

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.



READER'S COMMENT:
"wonderful recipe! "

84 Reviews for Chicken Breasts with Mushroom Cream Sauce

09/02/2009
Anonymous

I made this dish and, for my own convenience (to make sure it came out tender), I diced the chicken. The first time I made this, after dicing it up, I noticed that the "sauce" came out more like a juice and did not thicken at all. No one else has made this comment so I assume everyone else did leave the chicken whole. After the first attempt (which was still tasty), my variation was to dice up the chicken (I used a full pound), double the wet ingredients, and add a little extra salt and pepper (roughly doubling the recipe) directly to the sauce after the cream is added. At the VERY end, I brought the sauce to a simmer, mixed some cornstarch with water, and slowly added it and stirred it in until it thickened like a gravy. I like having it over rice, with some veggie on the side.

Heather, Chattanooga, TN

Comments
09/02/2009
Anonymous

I really enjoyed this dish. i added a little rosemary to the broth to give a subtle hint of flavor.

Joshua Thompson, Valparaiso, IN

Comments
09/02/2009
Anonymous

Made this recipe today. but used nonfat sour cream. It was absolutely delicious.

Irene S, San Francisco, CA

Comments
09/02/2009
Anonymous

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

Comments
09/01/2009
Anonymous

Wow! I have never cooked with shallots before (I had to ask the clerk at the store where to find them!). I served the chicken over steamed carrots with rice. They didn't have shitake mushrooms so I used crimini, but it was still good. Next time I will double the sauce portions, it was just enough to coat the chicken, but it would be great over the rice. Definitely going in my regular circulation!

Nina P., Tacoma, WA

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