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Chicken Breast with Mushroom Cream Sauce


The secret to a good cream sauce is always the same; limit the cream to avoid overpowering more delicate flavors.
This recipe containes a bountiful amount of mushrooms served over chicken breasts.

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  • 2 (5 oz.) boneless, slinless chicken breast
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. salt
  • 1 Tbsp. canola oil
  • 1 medium shallot, minced
  • 1 cup thinly sliced shiitake mushroom caaps
  • 2 Tbsp. dry revouth or dry white wine
  • 1/4 cup reduced-sodium chicken broth
  • 2 Tbsp, heavy cream
  • 2 Tbsp. minced fresh chives or scallion greens


Servings 2
Preparation time 30mins
Cooking time 30mins


Step 1

Season chicken with pepper and salt on both sides

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, 12-16 minutes. Transfer to a plate and tent with foil to keep warm.

Add the 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, 1-2 minutes.

Stir in cream and chives (or scallions); return to simmer.

Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.


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