Chicken Breasts with Mushroom Sauce

Chicken Breasts with Mushroom Sauce
Photo by Becky Luigart-Stayner


  • 4 ounces button mushrooms, thinly sliced
  • 3 tablespoons butter, divided
  • ¼ cup whipping cream
  • ¼ teaspoon freshly ground black pepper
  • 2 cups fat-free, less-sodium chicken broth
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • Fresh flat-leaf parsley sprigs (optional)
  • + 3 more ingredients
    • 4 ounces morel mushrooms
    • 4 ½ cups hot cooked egg noodles
    • ½ teaspoon salt

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, ...

View full recipe at My Recipes


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