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Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.2 (864 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

01/26/2010
Anonymous

Love Love Love this dish1 excellent!

Comments
01/21/2010
Anonymous

Quick, Easy and LOTS of flavor! Will definitely make again, and would recommend to anyone. Even people who don't like mushrooms would like this dish.

Comments
01/17/2010
Anonymous

We diced the chicken and it was good. Mmmmm. We couldn't find shallots at the grocery store and substituted a medium sweet onion which was delicious. We served it with a whole wheat pasta which really complemented the flavors of the sauce!

Joseph and Ann, Durham, NC

Comments
01/15/2010
Anonymous

I did not have shallots, chives or scallions-I used a medium white onion.

I did not have a dry white cooking wine-I used Kendall-Jackson Chardonnay.

I did not have heavy cream-I used sour cream.

I did not have canola oil-I used vegetable oil.

I did not have chicken broth- I used boullian chicken cubes and made my own.

I did not have shiitake mushrooms-I used portobella's.

Result??

OH my yumminess!! The chicken was so moist; I actually used 3 breasts but kept the sauce (which was to die for) the same amount and I even had a breast left over for my husband and I to split for lunch the next day. I served this with steam broccoli and a garlic cheese bread. YUM-O as RR would say :-)

Comments
12/02/2009
Anonymous

Are you kidding me?!?! This recipe is GREAT and sooooo easy to make. I started a low cal diet today and if this is the type of food I get to eat I am OKAY with that!!! I will make this again but with baby bellas instead of shitake (a little more flavor I think) and I served everything over brown rice and it was amazing!!

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