Chicken Breasts with Mushroom Cream Sauce

Three dinner parties in three days left us starting with something different today; BLT’s for lunch and the creamy chicken dish that follows. Cool thing with the cream sauce… I’m used to making more béchamel style sauces, this was a really nice, and lighter, change of pace.



  • 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 medium shallot, minced
  • 1 cup thinly sliced shiitake mushroom caps
  • 2 tablespoons dry vermouth, or dry white wine
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons heavy cream
  • 2 tablespoons minced fresh chives, or scallion greens
  • 5 cloves of garlic first crushed then chopped after 5 minutes.



  1. Season chicken with pepper and salt on both sides.
  2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
  3. Transfer to a plate and tent with foil to keep warm.
  4. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds.
  5. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
  6. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
  7. Pour in broth and cook until reduced by half, 1 to 2 minutes.
  8. Stir in cream, garlic and chives (or scallions); return to a simmer.
  9. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
2 comments on “Chicken Breasts with Mushroom Cream Sauce
  1. david says:

    I see you are a thermoworks fan too. Mine are blue!

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