It was fairly easy to prepare & tasted wonderful. My only complaint is I'd prefer more chicken. I guess I'm used the the "American" larger servings, but 4 oz wasn't enough for me. I'd make it again.
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
I am always seeking out recipes that are healthy, easy to make and full of flavor, this recipe met this criteria perfectly! I made it exactly as the recipe called for and both my husband and I just loved it. Highly recommend it!
We loved this dish, the taste were amazing. The meat turned out nice and tender after pan fried and baked.I was expecting it to be a lot of work with all the reducing, but it was quite easy and didn't need too much attention.My short cut is to add 1 teaspoon of corn flour into the sauce. I will redo the recipe any time. Thanks for sharing it.
Very good! I wish the cream sauce was a little thicker, but that might have been my fault.
My hubby loved it too!
This recipe was great! It was easy to make and had lots of flavor. The only modification I did was use an onion instead of a shallot. I will definitely make this again.