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Chicken Breasts with Mushroom Sauce recipe
Cooking Light, May 2009
Yeah, I’m not so sure it was “sauce.” It was more like cream broth instead of sauce. I would combine some cornstarch with the cream to make it thicken better. Of course, we couldn’t find morels so I substituted shiitake mushrooms instead. It was pretty good and we’ll probably make it again with those adjustments.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
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