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Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.2 (807 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

09/19/2012
Anonymous
It gets better with every bite!

Followed the recipe except I had five 4oz chicken breast. So I added a little extra to the liquids for the sauce. Not enough so I didn't have enough sauce to go around.

First bite was a little underwhelming. But it grows on you quickly and I'm glad I cooked extra breast. I ate two. Very tasty and this one goes in my recipe box.

Easy to prepare
Our low calorie, low carb dinner
Comments
05/26/2012
Better alternative

Much better than my fattening old recipe. Husband liked it too. Will definitely make again soon. Made me like chicken breasts. Served it with brown rice.

quick and easy
Comments
04/13/2012
Anonymous
Exceptionally flavorful, quick and easy, light, very healthy

Ohhhhh sooooo good! So flavorful, so fragrant, so "Frenchy"! It tastes like gourmet. It IS gourmet. Gourmet doesn't have to be difficult. This has become a regular mainstay in my favorite recipe collection. I fix it on a regular basis, at least weekly. I don't even bother to slice the mushrooms. I just throw them in the pan whole.

I need several exclamation points behind "awesome". ,
Comments
03/02/2012
Fantastic

I did use evaporated skim milk instead of heavy cream along with the dry vermouth. My husband and I loved it!!!

Comments
02/19/2012
Anonymous
Healthy, Quick and Great Flavor

I made this for my husband and I. I doubled the liquids for the sauce (except the cream) and it was a perfect amount. This is so good, you certainly wouldn't know it was healthy! The shiitakes/shallots really make it flavorful.

Healthy, quick and great flavor.
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