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Chicken Breasts with Mushroom Cream Sauce

March/April 2008

Your rating: None Average: 4.2 (823 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

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.
Comments
02/11/2012
Anonymous
You had me at mushroom cream sauce

Sauce was a little too thin but it was full of flavor and richness. Would DEFINITELY make again. Thanks for the recipe!
hez
www.floozysauce.com

I love the Frenchy richness of it
Comments
02/01/2012
Anonymous

This is just wonderful very light tasty and looks good in the plate. I used olive oil and added some hot sauce. It is really an excellent recipe

Comments
01/15/2012
Yummy!

It was fairly easy to prepare & tasted wonderful. My only complaint is I'd prefer more chicken. I guess I'm used the the "American" larger servings, but 4 oz wasn't enough for me. I'd make it again.

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