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Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.1 (1004 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! "

87 Reviews for Chicken Breasts with Mushroom Cream Sauce

03/04/2013
Anonymous
Great chicken recipe

I thought this recipe was great.. made for a delicious meal and was easy to make for an extremely amateur cook like myself.
I substituted scallions for onions and cream for 2%milk and a little bit of flour, skipped the wine, and based on the reviews, added a little bit of extra broth and also a bit of cilantro, just because I love it! The sauce didn't end up very creamy, but I didn't mind, I still thought the flavour was great. Would probably add a little bit of garlic next time, again just due to personal preference.

Again, because I'm an amateur cook, I just seasoned and baked the chicken just prior to cooking the sauce and let it soak in the sauce at the end; turned out perfect! Paired it with baked asparagus for a clean, delicious, low calorie meal.

not a lot of ingredients
Comments
02/27/2013
Cream and oil in a diet recipe!

I loved recipe, and was surprised that cream and oil could be used in a recipe that was so low calorie. I had to make many substitutions to make it work for my house: broth for wine, half and half for heavy cream, onions for shallots, porta bella for shiitake. I know that the other ingredients would have worked better, but read the comments. I wish that the recipe had focused on ingredients that were more typical of a household, were less costly, and could be used for other recipes (how could a dieter use the rest of the heavy cream?).

Elegant and easy.
Comments (3)

41 comments

Anonymous wrote 2 years 29 weeks ago

You can freeze heavy cream.

You can freeze heavy cream. I just pour it into an ice cube tray, put it in the freezer, and pop out cubes as needed. I wouldn't try to whip the cream or use it in coffee, but for cooking it is perfect. Really.

Anonymous wrote 2 years 37 weeks ago

I just use what I have on

I just use what I have on hand that is similar to the ingredients and I have never had an issue. Happy Cooking!!!

Anonymous wrote 2 years 51 weeks ago

I have the same problem with

I have the same problem with buying cream just to use two tbs in a recipe... On the rare occasion, I will visit a Starbucks and "borrow" some from the milk bar. I figure it all evens out since I never use the cream in my coffee! :D

02/21/2013
This recipe is delicious and fragrant.

My family loved it. My teenage sons friends were over while I was cooking and they all wanted to stay for dinner.

It's easy and I had almost every ingredient.
Comments (1)

41 comments

Anonymous wrote 2 years 35 weeks ago

My daughter dislikes any type

My daughter dislikes any type of onion and mushrooms. I used an emersion blender and puréed the sauce. Added more chicken broth to thin it out and it was delicious!

02/19/2013
Anonymous
Quick, easy and delicious!

I didn't have the shallot, used minced onion. No wine, either; just more broth. And I forgot the scallion topping. Oh, and didn't have shitakes so I used baby bella mushrooms. But it totally rocked. Thanks for a great recipe and a new weeknight favorite.

See the title!
Comments
01/30/2013
Anonymous
Gourmet, French flavors blend perfectly!

Very tasty and easy to put together, Would have been nice to have some left-overs, Had never had shitake mushrooms and was pleasantly surprised how great they taste. They were $11+/pound which I think is expensive. However, I will be make this dish again and again and again! Definitely a keeper.

Easy and fairly quick.
Comments (1)

41 comments

Anonymous wrote 3 years 8 weeks ago

go to an asian food store and

go to an asian food store and the mushrooms may be much much cheaper

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