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My review
Whipping Cream Chicken
batgrrl1031
"Simple, delicious recipe. This may be prepared without the mushrooms. The sauce is delicious over mashed potatoes."
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Ingredients
50 m servings 655 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Place a ceramic, glass, or metal mixing bowl into the freezer to chill.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 655 calories; 58.6 g fat; 5.2 g carbohydrates; 28.8 g protein; 261 mg cholesterol; 246 mg sodium. Full nutrition
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Reviews
Read all reviews 1314 Ratings
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Most helpful positive review
8/22/2010
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 ...
Most helpful critical review
4/14/2011
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 woul...
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8/22/2010
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 ...
8/27/2010
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. B...
1/24/2011
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 mushr...
4/14/2011
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 woul...
2/23/2012
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!
12/11/2010
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 di...
9/3/2010
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.
8/23/2011
Amazing recipe. I substituted the mushrooms for sauteed onions and it was absolutely fantastic!!!!!