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Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.2 (840 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

09/01/2009
Anonymous

Wow! I have never cooked with shallots before (I had to ask the clerk at the store where to find them!). I served the chicken over steamed carrots with rice. They didn't have shitake mushrooms so I used crimini, but it was still good. Next time I will double the sauce portions, it was just enough to coat the chicken, but it would be great over the rice. Definitely going in my regular circulation!

Nina P., Tacoma, WA

Comments
09/01/2009
Anonymous

This recipe is wonderful. I didn't change a thing. Next time I think I may let the the shallots carmelize a bit more and add some crushed garlic. This was perfect for just the two of us (me and my husband)... I served with steamed green beans and roasted potatoes.

Angela, Westland, MI

Comments
09/01/2009
Anonymous

Very yummy, and easy. I used light cream and it worked just as well.

cbailey, Tampa Bay, FL

Comments
08/31/2009
Anonymous

This was an instant favorite. My visiting step-daughter took one bite and said, "I want this recipe!" This was my first time cooking with shallots and shiitake mushrooms - I'm a believer! I've even tripled the recipe and it is still good as leftovers.

Michele, Bishop, TX

Comments
08/31/2009
Anonymous

Honestly, this may have been one of the best recipes I've ever made. Delicious. My husband and I like things saucy and I had 1 1/2 times the chicken so I doubled the sauce part of the recipe. It worked very well. This will be added to my person cookbook, certainly.

Sally, Los Angeles, CA

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