Really like this one. I think it would be great with portobellos as well. The only change I made was substituting fat-free sour cream for the heavy cream as I didn't have heavy cream.
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
Fantastico...so much flavor and a beautiful presentation. My substitutions were Portobello in lieu of Shitake mushrooms and half and half instead of heavy cream. Easy to put together, and the flavor...well you'll just have to try this. Way to go Eating Well.
This has probably been my favorite recipe so far. I didn't have a few ingredients, so I made a couple substitutions and they are as follows: For the white whine, I used one tablespoon red wine vinegar and one tablespoon chicken broth. For the shallots, I used one teaspoon onion powder, which I added in with the vinegar and broth. For the heavy cream, I subbed one tablespoon skim milk and one tablespoon non-flavored coffee creamer. I had baby bellas, so I used those instead. I can't believe how so few ingredients can be so full of flavor! Served with grilled yellow summer squash and over a bed of brown parsleyed rice, this meal blew me away. One other thing I did was sprinkle about 1/8 tsp kosher salt over the mushrooms as they cooked, before added the vinegar, et all. I highly recommend this recipe and I will be making this again!
I got amazing wild mushrooms this weekend at a farmers’ market: lamb’s foot and lobster. So I used them in this recipe. It was so rich and flavorful. And I had the leftovers the next day...they were just as good. I served it with whole-grain rice pilaf and a spinach salad with apples, walnuts and aged goat cheese. Great combo!