Chicken Breasts with Mushroom Sauce

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 452
  • Fat: 14.2g
  • Saturated fat: 7g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 47g
  • Carbohydrate: 32.2g
  • Fiber: 2.2g
  • Cholesterol: 162mg
  • Iron: 3.4mg
  • Sodium: 489mg
  • Calcium: 49mg

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. 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. 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. 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.
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