Chicken Breasts with Mushroom Cream Sauce

From EatingWell: March/April 2008 — Subscribe Now!

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:

"Love this dish. We have a bag of dried shiitakes from the Asian market. Rehydrated them and they worked perfectly. Great recipe. "

Chicken Breasts with Mushroom Cream Sauce Recipe

Comments

Comment	Posted
Love this dish. We have a bag of dried shiitakes from the Asian market. Rehydrated them and they worked perfectly. Great recipe.	10 weeks 5 days ago
I have made this dish a couple of times. IIt is fantastic! Only once did I use the shitake mushrooms. I have found that baby Bellas are really great as a substitute. This dish could be great for entertaining as well.	11 weeks 2 hours ago
This dish was fabulous! I used button mushrooms as I didn't have shittake and normal onion as I didn't have shallots. The wine and stock with the cream made the sauce! Perfection. Emilia, Marbella, Sp	11 weeks 6 days ago
We really enjoyed this. Very simple to prepare for a weeknight meal. I paired it with roasted asparagus. We will definitely make this again. Michele, Roaming Shores, OH	11 weeks 6 days ago
Fantastic.....pounded the chicken to cook faster and used half and half. Delicious and easy Patti, Margate, FL	11 weeks 6 days ago
This came out great for me and my husband. We love it! I used the Thin Chicken Cutlets instead of the regular thick ones. I had about 5 cutlets. I also doubled up on the chicken broth and heavy cream and added about another tbls of the wine. Basically I tweaked it alittle and it came out great. I will be making it again soon. I think the Thin Cutlets help out a lot....the regular chicken breasts can be kind of dry and not soak up flavor in a quick dish. Oh yeah...dry chives work just as well. Tashelle, Charlotte, NC	11 weeks 6 days ago
I made this dish and, for my own convenience (to make sure it came out tender), I diced the chicken. The first time I made this, after dicing it up, I noticed that the "sauce" came out more like a juice and did not thicken at all. No one else has made this comment so I assume everyone else did leave the chicken whole. After the first attempt (which was still tasty), my variation was to dice up the chicken (I used a full pound), double the wet ingredients, and add a little extra salt and pepper (roughly doubling the recipe) directly to the sauce after the cream is added. At the VERY end, I brought the sauce to a simmer, mixed some cornstarch with water, and slowly added it and stirred it in until it thickened like a gravy. I like having it over rice, with some veggie on the side. Heather, Chattanooga, TN	11 weeks 6 days ago
I really enjoyed this dish. i added a little rosemary to the broth to give a subtle hint of flavor. Joshua Thompson, Valparaiso, IN	11 weeks 6 days ago
Made this recipe today. but used nonfat sour cream. It was absolutely delicious. Irene S, San Francisco, CA	11 weeks 6 days ago
This recipe is absolutely delicious and comes together quickly. I also used light cream instead of heavy cream, as it was what I had on hand. I served this with steamed carrots and mashed potatoes, and my family ate every last bite. Danielle, Bradford, PA	11 weeks 6 days ago