I thought this was an outstanding recipe. I did use morels (we pick our own) I cut the recipe down for just 2 but should have made the full amount of sauce, next time I will. I did have to thicken the sauce with a little flour and water but I also added some white wine to the sauce to enhance the flavor. After I assembled the meal on the plates I topped with some parmesan cheese (spelling?) and parsley. I didn't have egg noodles but used tricolor spiral noodles and it worked just fine. Any noodle would work. I will be putting this recipe in my favorites binder and make over and over. Serving with crusty bread would have been a good addition. Also might add some garlic to chicken next time. Would serve to guests.
Chicken Breasts with Mushroom Sauce
Luv2cook Posted: 05/02/09
fabfoodie914 Posted: 04/21/09
Just made this for dinner tonight. Followed the recipe exactly except I did not use morels as they were $39.99 a pound! Substituted baby portabellas which worked fine. The sauce had a really nice flavor although it did not thicken up all that much. My five year old liked it (minus the mushrooms) which is always a good sign! I will definitely be making this one again. It was extremely quick to prepare which makes it a good weeknight meal.
LauraK Posted: 04/30/09
Made this for dinner last night. It was just ok. It needed more sauce. I used all button mushrooms instead of button and morels. It's very similar to one of our all-time favorite Cooking Light recipes, but not nearly as good. I'd recommend this Beef Stroganoff instead. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1599646
DanaSam Posted: 06/08/09
Like other reviewers, I had a hard time finding Morel mushrooms. I found a small bag of dried, but they were $20!! So, I made the recipe with baby portobellas and shiitake...it was bland. I think it would have made a world of difference to use morels, but if I am going to pay for morels, I want to put them in an outstanding dish and while I think the recipe has potential, it is just not going to make it to the outstanding category without major changes. I decided to give this recipe only 2 stars...blah!
flowerfroggirl Posted: 05/07/09
Yeah, I'm not so sure it was "sauce." It was more like cream broth instead of sauce. I would combine some cornstarch with the cream to make it thicken better. Of course, we couldn't find morels so I substituted shiitake mushrooms instead. It was pretty good and we'll probably make it again with those adjustments.
guinness4029 Posted: 05/08/09
I found morels were too expensive as well. So I made with cemini and shitake. I think opening a can of Campbells cream of mushroom soup and putting it over chicken would be better than this recipe. It was tasteless.
Luckylassy Posted: 05/27/09
3.5 stars. I have made this twice so far and my husband loves it. Both times I made it with Criminis and/or Baby Bellas. The trick to the sauce is to really let the stock reduce at least half and then to let it simmer with the cream until it thickens. If you aren't patient enough, thicken it with cornstarch. We found it to be very flavorful especially considering how few ingrediants it has. This is now in my regular dinner rotation.
rocrow29 Posted: 05/04/09
I thought this recipe was just okay. It was rather bland. I would not make this again.
michgirl Posted: 05/28/09
We thought this was amazing! I made twice as much sauce, added a little corn starch as suggested, and used only morel mushrooms. I don't think this would be as good without the morels as they are so flavorful. We will definately make this again.
Bettina274 Posted: 03/15/10
Looking for morel mushrooms and found them for little under $ 11 on sale for a tiny packet. While the rest of the recipe ingredients are inexpensive both my husband and i agreed we could splurge a bit on these mushrooms. Well, made the dish tonight and i'm not impressed. As previous posts said, this is kind of "blah", yes, the morels add flavor but to make this really an outstanding recipe i would have to add quite a bit of these priced morels. I don't think this recipe will be in my favorite binder.