Ohhhhh sooooo good! So flavorful, so fragrant, so "Frenchy"! It tastes like gourmet. It IS gourmet. Gourmet doesn't have to be difficult. This has become a regular mainstay in my favorite recipe collection. I fix it on a regular basis, at least weekly. I don't even bother to slice the mushrooms. I just throw them in the pan whole.
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 did use evaporated skim milk instead of heavy cream along with the dry vermouth. My husband and I loved it!!!
I made this for my husband and I. I doubled the liquids for the sauce (except the cream) and it was a perfect amount. This is so good, you certainly wouldn't know it was healthy! The shiitakes/shallots really make it flavorful.
Sauce was a little too thin but it was full of flavor and richness. Would DEFINITELY make again. Thanks for the recipe!
This is just wonderful very light tasty and looks good in the plate. I used olive oil and added some hot sauce. It is really an excellent recipe