Advertisement

Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.2 (806 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! "

83 Reviews for Chicken Breasts with Mushroom Cream Sauce

09/02/2009
Anonymous

This dish was fabulous! I used button mushrooms as I didn't have shittake and normal onion as I didn't have shallots. The wine and stock with the cream made the sauce! Perfection.

Emilia, Marbella, Sp

Comments
09/02/2009
Anonymous

We really enjoyed this. Very simple to prepare for a weeknight meal. I paired it with roasted asparagus. We will definitely make this again.

Michele, Roaming Shores, OH

Comments
09/02/2009
Anonymous

Fantastic.....pounded the chicken to cook faster and used half and half. Delicious and easy

Patti, Margate, FL

Comments
09/02/2009
Anonymous

This came out great for me and my husband. We love it! I used the Thin Chicken Cutlets instead of the regular thick ones. I had about 5 cutlets. I also doubled up on the chicken broth and heavy cream and added about another tbls of the wine. Basically I tweaked it alittle and it came out great. I will be making it again soon. I think the Thin Cutlets help out a lot....the regular chicken breasts can be kind of dry and not soak up flavor in a quick dish. Oh yeah...dry chives work just as well.

Tashelle, Charlotte, NC

Comments
09/02/2009
Anonymous

I made this dish and, for my own convenience (to make sure it came out tender), I diced the chicken. The first time I made this, after dicing it up, I noticed that the "sauce" came out more like a juice and did not thicken at all. No one else has made this comment so I assume everyone else did leave the chicken whole. After the first attempt (which was still tasty), my variation was to dice up the chicken (I used a full pound), double the wet ingredients, and add a little extra salt and pepper (roughly doubling the recipe) directly to the sauce after the cream is added. At the VERY end, I brought the sauce to a simmer, mixed some cornstarch with water, and slowly added it and stirred it in until it thickened like a gravy. I like having it over rice, with some veggie on the side.

Heather, Chattanooga, TN

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner