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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.



Quick and easy


Prep Time:

15 minutes

Cook Time:

15 minutes


4 servings


1  pound  Chicken Breasts, boneless and skinless

1/4  pound  cremini mushrooms, sliced

1/4  pound  shiitaki mushroom caps, whole

1/4  pound  oyster mushroom caps, whole

1  tablespoon  olive oil

2  tablespoons  chopped fresh basil OR

1  tsp.  dried basil

2  tablespoons  chopped fresh thyme leaves OR

1  teaspoon  dried thyme

1/2  teaspoon  crushed red pepper flakes

1/2  cup  chicken broth

1/2  cup  dry sherry

1/4  cup  low-sodium soy sauce


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

Add mushrooms, basil, thyme and red pepper.

Sauté 5 minutes until mushrooms are soft and tender.

Pour broth, sherry and soy sauce into mushrooms.

Heat thoroughly until bubbling.

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

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

Cook 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.

Smother chicken in skillet with sauce.

Heat briefly and serve immediately
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
Overall Rating