Simple, delicious recipe. This may be prepared without the mushrooms. The sauce is delicious over mashed potatoes.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Place a ceramic, glass, or metal mixing bowl into the freezer to chill.

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  • Melt the butter in a skillet over medium heat until the foam subsides. Sprinkle the chicken breasts with seasoned salt on both sides, and brown in the melted butter, 5 to 8 minutes per side. Transfer the chicken breasts into a 9x12-inch baking dish. Place the mushrooms in the skillet with the chicken drippings, and cook and stir until the mushrooms have begun to brown, about 10 minutes. Pour the mushrooms and pan drippings over the chicken breasts.

  • Pour the cream into the chilled mixing bowl, and whip on high speed with an electric mixer until the cream is fluffy and forms soft peaks, 1 to 3 minutes. Lightly spoon the whipped cream on top of the chicken breasts.

  • Bake in the preheated oven until the cream is bubbly and the top is golden brown, about 25 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

655 calories; 58.6 g total fat; 261 mg cholesterol; 246 mg sodium. 5.2 g carbohydrates; 28.8 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/23/2010
Four and a half stars! Fills the house with appetizing scents. Whipped cream cooked down to a tasty albeit thin sauce. Will definitely make again. Recommend adding garlic to the pan while sauteeing the mushrooms. Read More
(38)

Most helpful critical review

Rating: 2 stars
10/31/2011
This was eh and needs some more flavor. I added thyme white pepper garlic onion and green onions. I think paprika would be a good spice to add next time. And for a healthier option I would probably use fat free milk and mashed cauliflower rather than using heavy cream. The cream wasn't thick and probably should have added flour. Read More
(4)
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
08/23/2010
Four and a half stars! Fills the house with appetizing scents. Whipped cream cooked down to a tasty albeit thin sauce. Will definitely make again. Recommend adding garlic to the pan while sauteeing the mushrooms. Read More
(38)
Rating: 4 stars
08/23/2010
Four and a half stars! Fills the house with appetizing scents. Whipped cream cooked down to a tasty albeit thin sauce. Will definitely make again. Recommend adding garlic to the pan while sauteeing the mushrooms. Read More
(38)
Rating: 4 stars
08/24/2010
Try adding dill garlic and green onion to make it jump a little Read More
(12)
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Rating: 4 stars
08/27/2010
This needs something and I am not sure what? I had some leftover heavy cream so I decided to give this a try. But it is still an awful lot of butter and heavy cream for 4 pieces of chicken. But I did have thin sliced chicken breasts. I am not sure what the whipping of the cream did either versus just pouring it directly on the chicken. I would have to experiment with this to see what I could add. But because of the high calories and fat added to a simple chicken breast I think I would have to think of way to modify that aspect also in order to make again. Read More
(10)
Rating: 4 stars
01/25/2011
I thought this needed a little more oomph but wanted to try it anyway. It's ok but I prefer my previous recipe that is similar but has a whole onion sliced and sauteed in butter with the mushrooms then I add the cream pour over breasts in a 9x13 dish. Cover all with swiss cheese slices and bake. Very rich and can be served with lighter side dishes. Read More
(6)
Rating: 2 stars
10/31/2011
This was eh and needs some more flavor. I added thyme white pepper garlic onion and green onions. I think paprika would be a good spice to add next time. And for a healthier option I would probably use fat free milk and mashed cauliflower rather than using heavy cream. The cream wasn't thick and probably should have added flour. Read More
(4)
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Rating: 5 stars
09/03/2010
Great easy recipe. I added minced garlic and sliced onions with the mushrooms. My husband and I loved it. I made rice with it but I think would also be good over pasta. Read More
(4)
Rating: 4 stars
12/16/2010
I find that any time I saute mushroom I always add a little thyme to them it really brings out the flavor. It's just like always adding nutmeg to white sauces and saute greens. It gave this dish just what it needed. Read More
(3)
Rating: 4 stars
02/23/2012
This recipe is a favorite. For those that want a little more oomp try adding Nutmeg and/or Allspice or throw some biscuits on top. Delicious! Read More
(3)
Rating: 1 stars
09/09/2010
I did not care for this recipe. Read More
(2)