Chicken Breasts with Mushroom Cream Sauce

Chicken Breasts with Mushroom Cream Sauce

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.

Recipe from EatingWell
SERVINGS
2
PREP TIME
30 mins
TOTAL TIME
30 mins

Chicken Breasts with Mushroom Cream Sauce

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.

Recipe from EatingWell
Recipe from EatingWell
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
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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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