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 side...it was my first time attempting to cook it and it turned out good too!
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.
97 Reviews for Chicken Breasts with Mushroom Cream Sauce
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.
I made this meal last night using the recipe provided and it was truly delicious. It was my first time making it and I shall definitely be using this recipe again. Fantastic. Plus it's so quick! I felt like I'd brought the restaurant to me. Also I din't have any white wine so just left it out and it was still yummy.
Great meal! This is a must for our rotation. It was quick & easy. I made it with white rice instead of noodles b/c my husband is not a big noodle fan. This is a must try!
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.