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Whipping Cream Chicken

Whipping Cream Chicken

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batgrrl1031

Simple, delicious recipe. This may be prepared without the mushrooms. The sauce is delicious over mashed potatoes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 655 kcal
  • 33%
  • Fat:
  • 58.6 g
  • 90%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 261 mg
  • 87%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place a ceramic, glass, or metal mixing bowl into the freezer to chill.
  2. Melt the butter in a skillet over medium heat until the foam subsides. Sprinkle the chicken breasts with seasoned salt on both sides, and brown in the melted butter, 5 to 8 minutes per side. Transfer the chicken breasts into a 9x12-inch baking dish. Place the mushrooms in the skillet with the chicken drippings, and cook and stir until the mushrooms have begun to brown, about 10 minutes. Pour the mushrooms and pan drippings over the chicken breasts.
  3. Pour the cream into the chilled mixing bowl, and whip on high speed with an electric mixer until the cream is fluffy and forms soft peaks, 1 to 3 minutes. Lightly spoon the whipped cream on top of the chicken breasts.
  4. Bake in the preheated oven until the cream is bubbly and the top is golden brown, about 25 minutes.
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Reviews

ALM
35
8/23/2010

Four and a half stars! Fills the house with appetizing scents. Whipped cream cooked down to a tasty, albeit thin, sauce. Will definitely make again. Recommend adding garlic to the pan while sauteeing the mushrooms.

Mommy Lisa
12
8/24/2010

Try adding dill, garlic and green onion to make it jump a little

Holiday Baker
10
8/27/2010

This needs something and I am not sure what? I had some leftover heavy cream, so I decided to give this a try. But, it is still an awful lot of butter and heavy cream for 4 pieces of chicken. But, I did have thin sliced chicken breasts. I am not sure what the whipping of the cream did either versus just pouring it directly on the chicken. I would have to experiment with this to see what I could add. But, because of the high calories and fat added to a simple chicken breast I think I would have to think of way to modify that aspect also in order to make again.