Chicken Breasts with Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Butter and whipping cream add a wonderful lushness to this savory pan gravy, which features fresh morel and button mushrooms. Ingredients:
6 (6-ounce) skinless, boneless chicken breast halves |
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 fat-free, less-sodium chicken broth |
1/4 cup whipping cream |
4 1/2 cups hot cooked egg noodles |
fresh flat-leaf parsley sprigs (optional) |
Directions:
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.
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.
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.
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