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Chicken Breasts With Mushroom Cream Sauce

Chicken Breasts With Mushroom Cream Sauce
This Recipe Is:

WebMD Recipe from

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.

Prep: 30 minutes | Total Time: 30 minutes
  • 2 5-ounce
    boneless, skinless chicken breasts, trimmed and tenders removed
  • 1/2 teaspoon
    freshly ground pepper
  • 1/4 teaspoon
  • 1 tablespoon
    canola oil
  • 1 medium
    shallot, minced
  • 1 cup
    shiitake mushroom caps, thinly sliced
  • 2 tablespoons
    dry vermouth, or dry white wine
  • 1/4 cup
    chicken broth, reduced-sodium
  • 2 tablespoons
    heavy cream
  • 2 tablespoons
    minced fresh chives, or scallion greens
  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.
Nutritional Information

Makes: 2 servings
  • Calories274
  • Fat15 g
    • Saturated fat5 g
  • Cholesterol83 mg
  • Carbohydrates5 g
    • Dietary fiber1 g
  • Protein25 g
  • Sodium425 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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