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.

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Chicken Breasts with Mushroom Cream Sauce Recipe

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77 Reviews for Chicken Breasts with Mushroom Cream Sauce

03/13/2011

mluu12

Recommends this recipe

Great, but not that creamy

Mushrooms are AMAZING with this dish. I can't get the creaminess exactly (I imagine adding a bit of cornstarch may do the trick?), but the flavor is just fantastic. Definitely recommend having a meat thermometer (it makes a huge difference).

Pros: delicious

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02/15/2011

gfiner

Recommends this recipe

GREAT

Made this just as written for hubby for Valentine's Day...served with the Leek and Pancetta Risotto published in your latest magazine (which was also simple and delicious) along with green beans. Absolutely delicious

Pros: easy

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01/29/2011

charconnors

Recommends this recipe

Great

Really like this one. I think it would be great with portobellos as well. The only change I made was substituting fat-free sour cream for the heavy cream as I didn't have heavy cream.

Pros: Easy, minimal ingredients

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01/25/2011

jandsmarks

Recommends this recipe

High end restaurant-like dish

Fantastico...so much flavor and a beautiful presentation. My substitutions were Portobello in lieu of Shitake mushrooms and half and half instead of heavy cream. Easy to put together, and the flavor...well you'll just have to try this. Way to go Eating Well.

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01/23/2011

daugherty.rebecca

Recommends this recipe

Delicious in it's simplicity

This has probably been my favorite recipe so far. I didn't have a few ingredients, so I made a couple substitutions and they are as follows: For the white whine, I used one tablespoon red wine vinegar and one tablespoon chicken broth. For the shallots, I used one teaspoon onion powder, which I added in with the vinegar and broth. For the heavy cream, I subbed one tablespoon skim milk and one tablespoon non-flavored coffee creamer. I had baby bellas, so I used those instead. I can't believe how so few ingredients can be so full of flavor! Served with grilled yellow summer squash and over a bed of brown parsleyed rice, this meal blew me away. One other thing I did was sprinkle about 1/8 tsp kosher salt over the mushrooms as they cooked, before added the vinegar, et all. I highly recommend this recipe and I will be making this again!

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