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.

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Chicken Breasts with Mushroom Cream Sauce Recipe

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77 Reviews for Chicken Breasts with Mushroom Cream Sauce

09/02/2009

Anonymous

Made this recipe today. but used nonfat sour cream. It was absolutely delicious.

Irene S, San Francisco, CA

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09/02/2009

Anonymous

This recipe is absolutely delicious and comes together quickly. I also used light cream instead of heavy cream, as it was what I had on hand. I served this with steamed carrots and mashed potatoes, and my family ate every last bite.

Danielle, Bradford, PA

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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

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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

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