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.

READER'S COMMENT:

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Chicken Breasts with Mushroom Cream Sauce Recipe

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77 Reviews for Chicken Breasts with Mushroom Cream Sauce

06/04/2011

lasmit

Recommends this recipe

AWESOME

If you were given this meal in a beautiful candlelit restaurant, you would be incredibly impressed!

Pros: Absolutely delicious!

Comments

05/14/2011

hkgoddess

Recommends this recipe

this was terrrrrific

This was such a pleasant surprise I could not raving about it. I had wondered how anything with heavy cream could be so healthy.....especially because I don't like 'creamy' foods. This was not remotely creamy, and in fact, it simply tasted decadent, without all the guilt. It definitely tasted as if it could have been on the menu of a fancy French restaurant.... yummmmoooooo. I am making it again tomorrow, and I cannot wait.

Pros: easy, delicious, decadent - without the guilt

Comments

03/28/2011

lillybronte

Recommends this recipe

Delicious

Simple to prepare and delicious. Even my picky husband liked it!

Pros: Easy

Comments

03/25/2011

mmmjs5

Bland

Didn't really care for this recipe. Sauce was too runny & it is a very bland dish.

Pros: Easy to prepare

Comments

03/14/2011

jseg2005

Recommends this recipe

Great

This recipe turned out very good. I ended up having to substitute chopped Portobello mushroom caps for shitake as it was a last minute decision and none of my local shops sold them. It still turned out great. I served with browned rice with a dash of garlic salt and a glass of the Pinot used in the recipe which rounded out the meal very well.

Pros: Easy to Make

Comments