Chicken Breasts with Mushroom Cream Sauce
This is WONDERFUL!!!!
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.
Cuisine: Main Ingredient: Chicken Breast
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|2 5- ounceboneless skinless chicken breasts; trimmed and tenders removed (see Tip)|
|1/2 teaspoonfreshly ground pepper|
|1 tablespooncanola oil|
|1 mediumshallot minced|
|1 cupthinly sliced shiitake mushroom caps|
|2 tablespoonsdry vermouth; or dry white wine|
|1/4 cupreduced-sodium chicken broth|
|2 tablespoonsheavy cream|
|2 tablespoonsminced fresh chives; or scallion greens|
Chicken Breasts with Mushroom Cream Sauce Preparation
1. Season chicken with pepper and salt on both sides.
2. 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°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. 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.
Per serving: 275 calories; 15 g fat ( 5 g sat , 7 g mono ); 84 mg cholesterol; 5 g carbohydrates; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.
This is WONDERFUL!!!!!
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This is WONDERFUL!!!!
1 years, 1 months, 4 days, 18 hours, 35 minutes ago
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