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Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.2 (838 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! "

85 Reviews for Chicken Breasts with Mushroom Cream Sauce

03/28/2011
Delicious

Simple to prepare and delicious. Even my picky husband liked it!

Easy
Comments
03/25/2011
Bland

Didn't really care for this recipe. Sauce was too runny & it is a very bland dish.

Easy to prepare
Comments
03/14/2011
Great

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.

Easy to Make
Comments
03/13/2011
Great, but not that creamy

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).

delicious
Comments
02/15/2011
GREAT

Made this just as written for hubby for Valentine's Day...served with the Leek and Pancetta Risotto published in your latest magazine (which was also simple and delicious) along with green beans. Absolutely delicious

easy
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