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Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.1 (987 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! "

87 Reviews for Chicken Breasts with Mushroom Cream Sauce

04/23/2010
Anonymous

I have made the Julia Childs version of this recipe many times and let me tell you this tastes EXACTLY like Julia's recipe without the stick of butter. I love this recipe and will make it again. I used vermouth instead of dry white cooking wine, as per the Julia recipe.

Comments
04/20/2010
Anonymous

Sorry, I forgot to put 5 stars for this recipe...

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03/30/2010
Anonymous

Ohh My God this was a great dish. I never ate mushrooms until today. everyone in the family was greatly satisfied. including my picky teenager. thanks i will keep this recipe.

Comments
03/18/2010
Anonymous

So good!!! My husband and I made it together over wheat pasta. There wasn't much sauce, so we used the rest of the chicken broth and a small amout of the heavy cream then added a little flour to thicken it. We'll definately be making it again!

Comments
03/17/2010
Anonymous

This is awesome...delicious and easy. We served with wild rice and green beans. Yumm.

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