Not sure why this is not a 5 star recipe if you are making it correctly! It is now in our regular rotation. Healthy, easy to make, and my husband loves it. One tip-sometimes I find that the chicken takes a while to cook in the skillet and gets done on the outside before the middle. To remedy this, I pound it a little thinner before cooking. Still turns out tender and juicy!
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.
87 Reviews for Chicken Breasts with Mushroom Cream Sauce
No complaints really. Making twice the sauce was the best idea as it accompanies whatever starch you might serve with- rice, pasta, couscous or crusty dinner bread. Also added garlic and used Tajin seasoning instead of salt as it added a needed (for us ) kick. Would be happy serving this to guests.
I cooked this tonight and my husband and I loved it. He want's me to add it as a permanent dish to the rotation. I added 2 cloves of garlic in with the shallot. Thanks for a great recipe!
My husband flipped for this chicken dish. I'm on WW and this was only 7 points for one chicken breast and sauce. Company worthy! And super simple to make on a work night.