Chicken Breasts with Mushroom Sauce

Chicken Breasts with Mushroom Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Butter and whipping cream add a wonderful lushness to this savory pan gravy, which features fresh morel and button mushrooms.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 452
Fat 14.2 g
Satfat 7 g
Monofat 3.8 g
Polyfat 1.6 g
Protein 47 g
Carbohydrate 32.2 g
Fiber 2.2 g
Cholesterol 162 mg
Iron 3.4 mg
Sodium 489 mg
Calcium 49 mg

Ingredients

6 (6-ounce) skinless, boneless chicken breast halves
3 tablespoons butter, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces morel mushrooms
4 ounces button mushrooms, thinly sliced
2 cups fat-free, less-sodium chicken broth
1/4 cup whipping cream
4 1/2 cups hot cooked egg noodles
Fresh flat-leaf parsley sprigs (optional)

Preparation

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat 2 teaspoons butter in a large nonstick skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add 2 breast halves to pan, and cook for 3 minutes on each side or until done. Repeat procedure twice with 4 teaspoons butter and remaining chicken. Keep warm.

2. Melt remaining 1 tablespoon butter in pan over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick, stirring occasionally.

3. Place 3/4 cup egg noodles on each of 6 plates. Cut each chicken breast half into 1-inch-thick strips. Top each serving with 1 chicken breast half and about 1/3 cup mushroom mixture. Garnish each serving with parsley sprigs, if desired.

Note:

Joanne Weir,

May 2009
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