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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

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.

Comments
01/11/2012
Easy and Wonderful Taste

I am always seeking out recipes that are healthy, easy to make and full of flavor, this recipe met this criteria perfectly! I made it exactly as the recipe called for and both my husband and I just loved it. Highly recommend it!

Easy, Low Calorie, Low Fat, Great Taste
Comments
12/09/2011
Anonymous
Truly delicious

We loved this dish, the taste were amazing. The meat turned out nice and tender after pan fried and baked.I was expecting it to be a lot of work with all the reducing, but it was quite easy and didn't need too much attention.My short cut is to add 1 teaspoon of corn flour into the sauce. I will redo the recipe any time. Thanks for sharing it.

Regards,

Lisa
www.bakingfrenzy.com

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