BEE FRIENDLY CREAM RECIPES

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CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIP…



Chicken Breasts with Mushroom Cream Sauce Recip… image

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.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Recipes

Total Time 30 minutes

Number Of Ingredients 10

2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
½ teaspoon freshly ground pepper
¼ 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
¼ cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens

Steps:

  • 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 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.
  • 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.

Nutrition Facts : Calories 274 calories, CarbohydrateContent 4.8 g, CholesterolContent 83.2 mg, FatContent 15.4 g, FiberContent 0.7 g, ProteinContent 25.2 g, SaturatedFatContent 4.8 g, SodiumContent 425 mg, SugarContent 1.7 g

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