Chicken Breasts with Mushroom Cream Sauce


by: Mommy_loves_to_cook

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serves: 2

2 (5 oz) 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

Nutrition Facts
Chicken Breasts with Mushroom Cream Sauce

Servings Per Recipe: 2

Amount per Serving

Calories: 322

  • Total Fat: 14.2 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 106 mg
  • Sodium: 397.6 mg
  • Total Carbs: 6.8 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 0.8 g
  • Protein: 36.7 g

how is this calculated?

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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.

Cooks' note:
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Dottie-"Family Plus Food Equals Love"


Sounds delish, I am going to try this recipe. Thanks