Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.1 (951 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.

"wonderful recipe! "

86 Reviews for Chicken Breasts with Mushroom Cream Sauce


Okay, I know there have been a lot of great comments but I thought it needed a little kick of flavor but then again I am a flavor nut!
I added a little more wine, a big dollop of fat free sour cream, a big tablespoon of minced garlic, and a splash of whiskey (gives it a nice flavor), oh I also added some raisins and pine nuts. Yum!


Love Love Love this dish1 excellent!


Quick, Easy and LOTS of flavor! Will definitely make again, and would recommend to anyone. Even people who don't like mushrooms would like this dish.


We diced the chicken and it was good. Mmmmm. We couldn't find shallots at the grocery store and substituted a medium sweet onion which was delicious. We served it with a whole wheat pasta which really complemented the flavors of the sauce!

Joseph and Ann, Durham, NC


I did not have shallots, chives or scallions-I used a medium white onion.

I did not have a dry white cooking wine-I used Kendall-Jackson Chardonnay.

I did not have heavy cream-I used sour cream.

I did not have canola oil-I used vegetable oil.

I did not have chicken broth- I used boullian chicken cubes and made my own.

I did not have shiitake mushrooms-I used portobella's.


OH my yumminess!! The chicken was so moist; I actually used 3 breasts but kept the sauce (which was to die for) the same amount and I even had a breast left over for my husband and I to split for lunch the next day. I served this with steam broccoli and a garlic cheese bread. YUM-O as RR would say :-)


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