Sunday, July 03, 2011

Recipe: Chicken Breasts with Mushroom Sauce

Something you probably didn't know about me...I love to cook! There's just something very fulfilling about cooking food that everyone can really enjoy. Anywho - please forgive me for taking so long to get this recipe to you guys! You know how it is...summer just flies by because we seem to find a way to fill up every precious minute of daylight available before the dreaded winter hits again. =] So, without further ado, here's my favorite way to prepare morels if we are lucky enough to find some in the spring!

Chicken Breasts with Mushroom Sauce
Yield: 6 servings

6 (6-oz) skinless, boneless chicken breast halves; flattened to 1/4 inch thickness
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 chicken broth
1/4 cup whipping cream
4 1/2 cups hot cooked egg noodles

1.  Heat 2 teaspoons butter in a large nonstick skillet over medium heat. Sprinkle chicken breasts evenly with salt and pepper. Add 2 breast halves to pan and cook 3 minutes on each side, or until done. Repeat procedure twice with 4 teaspoons butter and remaining chicken. Keep warm.
flattened chicken breasts halves
2. Melt remaining 1 tablespoon butter in pan over medium-high heat. Add mushrooms to pain; saute' 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to 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.
Our bounty

All cleaned up and ready to go

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.
Mmmm! Delicioso!

close-up of the good-ness *drool*

This was a recipe out of the May 2009 Cooking Light magazine (you can find it on their website too...and it has a pretty picture of a prepared dish on it!). Now, I just typed exactly what the recipe said. When I'm making this dish; however, I don't follow it exactly. I may use just 4 whole chicken breasts (cuz we can each eat at least 1 chicken breast by ourselves!), and if I have more mushrooms, I add more mushrooms! You can't let those puppies go to waste. =] Of course, if you don't have morels, you can use any other kind of mushrooms, but I'd suggest something with a meatier flavor/ shitake. Play around with this recipe and see what you can come up with. Make it your own!



  1. That looks/sounds yummy. Any ideas on what mushroom could be substituted for the morels? Portabello?

  2. Yes, portabellos would work well, but shitake would probably have more of a meatier flavor. It's totally up to you though! Use them all! =]