No complaints really. Making twice the sauce was the best idea as it accompanies whatever starch you might serve with- rice, pasta, couscous or crusty dinner bread. Also added garlic and used Tajin seasoning instead of salt as it added a needed (for us ) kick. Would be happy serving this to guests.
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 cooked this tonight and my husband and I loved it. He want's me to add it as a permanent dish to the rotation. I added 2 cloves of garlic in with the shallot. Thanks for a great recipe!
My husband flipped for this chicken dish. I'm on WW and this was only 7 points for one chicken breast and sauce. Company worthy! And super simple to make on a work night.
I am not a cook...far from it. But recently I've been "trying" recipes I've found online. This was the first one that I tried...and what a success! Not only was it fairly simple, I surprised my guest with how tasty this is (and how it looked like I knew what I was doing!). I am not much of a mushroom eater, but I definitely ate all! I doubled all the ingredients and ended up adding a little more cream and it was great. Thanks for posting!