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
Large nonstick skillet