Chicken Breasts With Mushroom Cream Sauce over Egg Noodles

“Diabetes Appropriate/Low Cal/Low Carb/Low Sodium/and just delicious. From EatingWell Magazine. March/April 2008 edition. The secret to a good cream sauce is always the same: not too much cream or it can be over powering, masking the more delicate flavors. Here it contains a bountiful amount of shitake mushrooms but we used button and it was awesome! Pairing it with parslied egg noodles was just wonderful! ;)”

Ingredients Nutrition


  1. Season chicken with pepper and salt on both sides.
  2. Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
  3. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
  4. Transfer to a plate and tent with foil to keep warm.
  5. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
  6. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
  7. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
  8. Pour in broth and cook until reduced by half, 1 to 2 minutes.
  9. Stir in cream and chives (or scallions); return to a simmer.
  10. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
  11. Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.

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