Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
6 servings

Butter and whipping cream add a wonderful lushness to this savory pan gravy, which features fresh morel and button mushrooms.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Fast and Delicious

August 01, 2015
My husband and I love this dish. Just delicious. I use milk rather than cream and just button mushrooms. Both and it works perfectly.

calteri's Review

August 10, 2014
This was okay. I used all crimini mushrooms (baby portabellos). The sauce didn't thicken much at all. It was pretty watery.

wendydunst's Review

January 04, 2014
Had this with prepared tortellini, and it was very good. Any kind of mushrooms should work.

kallen18's Review

April 23, 2013

Bettina274's Review

March 15, 2010
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.

DanaSam's Review

June 08, 2009
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 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!

michgirl's Review

May 28, 2009
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.

Luckylassy's Review

May 27, 2009
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.

emdishner's Review

May 23, 2009

guinness4029's Review

May 08, 2009
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.