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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.

Source: EatingWell Magazine, March/April 2008


Read the full recipe after the video.

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Season chicken with pepper and salt on both sides.

  • Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.

  • Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.


It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast--the “tender”--removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

Nutrition Facts

3 oz. chicken & 1/4 cup sauce
274 calories; protein 25.2g; carbohydrates 4.8g; dietary fiber 0.7g; sugars 1.7g; fat 15.4g; saturated fat 4.8g; cholesterol 83.2mg; vitamin a iu 548.2IU; vitamin c 3.9mg; folate 18.8mcg; calcium 32.9mg; iron 1.3mg; magnesium 31.3mg; potassium 403.4mg; sodium 425mg; thiamin 0.1mg.

1 vegetable, 3 lean meat, 2 fat