Simple to prepare and delicious. Even my picky husband liked it!
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.
85 Reviews for Chicken Breasts with Mushroom Cream Sauce
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).