Chicken Breasts with Mushroom Cream Sauce
Recipe from EatingWell

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.


Chicken Breasts with Mushroom Cream Sauce

by 3  people


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Ingredients
  • 2  5  ounces 
    boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
  • 1/2  teaspoon 
    freshly ground pepper
  • 1/4  teaspoon 
    salt
  • 1   tablespoon 
    canola oil
  • 1   
    medium shallot, minced
  • 1   cup 
    thinly sliced shiitake mushroom caps
  • 2   tablespoons 
    dry vermouth, or dry white wine
  • 1/4  cup 
    reduced-sodium chicken broth
  • 2   tablespoons 
    heavy cream
  • 2   tablespoons 
    minced fresh chives, or scallion greens
Directions
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 degrees 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.
Tip:

1.
Tip: 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 information
Per Serving: cal. (kcal) 275, Fat, total (g) 15, chol. (mg) 84, sat. fat (g) 5, carb. (g) 5, Monosaturated fat (g) 7, fiber (g) 1, pro. (g) 25, sodium (mg) 373, Potassium (mg) 370, Vegetables () 1, Lean Meat () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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