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Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.2 (837 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

09/02/2009
Anonymous

This came out great for me and my husband. We love it! I used the Thin Chicken Cutlets instead of the regular thick ones. I had about 5 cutlets. I also doubled up on the chicken broth and heavy cream and added about another tbls of the wine. Basically I tweaked it alittle and it came out great. I will be making it again soon. I think the Thin Cutlets help out a lot....the regular chicken breasts can be kind of dry and not soak up flavor in a quick dish. Oh yeah...dry chives work just as well.

Tashelle, Charlotte, NC

Comments
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

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