Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.1 (933 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.

"wonderful recipe! "

85 Reviews for Chicken Breasts with Mushroom Cream Sauce

This recipe is delicious and fragrant.

My family loved it. My teenage sons friends were over while I was cooking and they all wanted to stay for dinner.

It's easy and I had almost every ingredient.
Comments (1)


Anonymous wrote 1 year 43 weeks ago

My daughter dislikes any type

My daughter dislikes any type of onion and mushrooms. I used an emersion blender and puréed the sauce. Added more chicken broth to thin it out and it was delicious!

Quick, easy and delicious!

I didn't have the shallot, used minced onion. No wine, either; just more broth. And I forgot the scallion topping. Oh, and didn't have shitakes so I used baby bella mushrooms. But it totally rocked. Thanks for a great recipe and a new weeknight favorite.

See the title!
Gourmet, French flavors blend perfectly!

Very tasty and easy to put together, Would have been nice to have some left-overs, Had never had shitake mushrooms and was pleasantly surprised how great they taste. They were $11+/pound which I think is expensive. However, I will be make this dish again and again and again! Definitely a keeper.

Easy and fairly quick.
Comments (1)


Anonymous wrote 2 years 17 weeks ago

go to an asian food store and

go to an asian food store and the mushrooms may be much much cheaper

Yum, delicious!

This was really easy to make! I omitted the cooking wine and the shallot. Still turned out great! Had a really strong mushroom flavor. I prepared couscous as a was my first time attempting to cook it and it turned out good too!

Great flavor, easy to prepare, filling and delicious!
Easy and tasty Chicken dish

I made this dish last night for dinner and it was really good. I didn't have any white wine but I seem to think it would have added a bit more depth to the sauce and chicken. Also I didn't have the heavy cream and used 1% milk and had to add a teaspoon or so of flour to help thicken the sauce.
Nonetheless, I will definitely make this again and add the wine and heavy cream as the recipe suggests but it wasn't horrible without them either.

Easy to make

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


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?

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