This was such a pleasant surprise I could not raving about it. I had wondered how anything with heavy cream could be so healthy.....especially because I don't like 'creamy' foods. This was not remotely creamy, and in fact, it simply tasted decadent, without all the guilt. It definitely tasted as if it could have been on the menu of a fancy French restaurant.... yummmmoooooo. I am making it again tomorrow, and I cannot wait.
Chicken Breasts with Mushroom Cream Sauce
From EatingWell: 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.
86 Reviews for Chicken Breasts with Mushroom Cream Sauce
Simple to prepare and delicious. Even my picky husband liked it!
Didn't really care for this recipe. Sauce was too runny & it is a very bland dish.
This recipe turned out very good. I ended up having to substitute chopped Portobello mushroom caps for shitake as it was a last minute decision and none of my local shops sold them. It still turned out great. I served with browned rice with a dash of garlic salt and a glass of the Pinot used in the recipe which rounded out the meal very well.
Mushrooms are AMAZING with this dish. I can't get the creaminess exactly (I imagine adding a bit of cornstarch may do the trick?), but the flavor is just fantastic. Definitely recommend having a meat thermometer (it makes a huge difference).