Chicken Breasts With Three-Mushroom Sauce

Forget canned mushrooms! There’s nothing quite like the flavor of fresh wild mushrooms. You’ll be pleased with how easy they are to prepare and surprised at the different flavors they produce.
Prep Time:
15 minutes
Cook Time:
15 minutes
4 servings



1poundChicken Breasts, boneless and skinless,

1/4poundcremini mushrooms, sliced,

1/4poundshiitaki mushroom caps, whole,

1/4poundoyster mushroom caps, whole,

1tablespoonolive oil,

2tablespoonschopped fresh basil OR,

1 tsp.dried basil,

2tablespoonschopped fresh thyme leaves OR,

1teaspoondried thyme,

1/2teaspooncrushed red pepper flakes,

1/2cupchicken broth,

1/2cupdry sherry,

1/4cuplow-sodium soy sauce,


1Heat oil in a large non-stick skillet over Medium heat.

2Add mushrooms, basil, thyme and red pepper.

3Sauté 5 minutes until mushrooms are soft and tender.

4Pour broth, sherry and soy sauce into mushrooms.

5Heat thoroughly until bubbling.

6Remove sauce from heat and set aside or remove to a bowl.

7Heat a non-stick skillet brushed with olive oil over Medium-High heat.

8Cook chicken breasts 4 to 5 minutes per side until a meat thermometer inserted in the center reads 165 degrees F or until the meat is opaque (white) in center.

9Smother chicken in skillet with sauce.

10Heat briefly and serve immediately

Nutritional Information

No Nutritional Information Available

Copyright 2001-2015, H-E-B