This looks fast and delicious. Thanks for the reminder to pick up some boneless, skinless chicken breasts for the freezer. I always forget how quick and easy they are. Plus it helps to have a sauce in mind and your mushroom-sage sauce sounds great.

One of my favorite sauces is marsala wine with mushrooms and fresh herbs (chives, parsley), which seems like a close cousin to your great recipe here!

I tend to buy whole chicken and cut it up if needed. So I don't often buy chicken breasts. If I do buy already cut pieces, I'll go for boneless thighs - I like the dark meat and it's a comparatively very economical cut to buy.

A quicky sauce is finely diced onions or shallots, lemon juice, lemon slices, butter & capers. I am sure it would be good with chicken breasts too!

Lemon, garlic, olive oil, and fresh herbs from my garden -- thyme is a must, and parsley, and basil -- and a bit of minced jalapeno -- and rosemary-flavored sea salt.

I really like lemon/white wine/black pepper sauces with boneless, skinless breasts. My favorite is probably a garlicky white sauce with broccoli though. You know: chicken, ziti and broccoli. :)

Lindsey: I do that kind of thing all the time. Usually with a whole package of chicken, then I use them all through the week. Chop them up or shred them and mix them with rice, sauces for pasta, tacos/enchiladas, etc. I also like to use the braising liquid to cook rice in, it's wicked good for that.

That looks so yummy. The only problem is, is I can't use sage in recipes (allergies). Any tips on what would be a good substitute for the sage?

We don't usually use sauce on our chicken breast. What I really love to do is my version of chicken parmesan. Bread crumbs and grated parmesan with a ratio of about 2 to 1, take the chicken breast and dip it in some melted butter then lightly press into the crumb mixture. Bake about 30 minutes at 350, or until done. Serve with rice or noodles and your favourite veggies (we mostly seem to serve it with squash or steamed brocolli)

Sounds delicious, but because I must shy away from such as butter & cream, I would do the same sauce subbing an olive oil/flour/milk white sauce, well cooked, and everything else the same. Done that with many other recipes and it usually works just fine. Might need a little extra sage, or rosemary if you are substituting.

Chicken breast needs a flavour kick and the sage and 'shrooms do just that here...wonderful autumn fare.

This looks great! Another must try for me. :) One of my favorite sauces is the simple white wine sauce in Chicken Florentine. The recipe is on my site,

http://cocoaandcheese.blogspot.com/2008/08/chicken-florentine.html

Last night I wanted a crispy-like coating on my chicken, but I eat gluten-free. I remembered reading that in Chinese cooking, they use cornstarch. I "breaded" my chicken in cornstarch after seasoning it with salt, pepper and garlic powder, and sauteed in olive oil. It crisped up but wasn't heavy the way egg and flour would have been. Delicious.

I like a sauce with whole grain and dijon mustards, a little chicken broth, sour cream and fresh parsley - yum! also tasty with pork tenderloin.

Two of our favorite ways to do chicken breasts are with a marsala sauce or this recipe for a garlic sauce from Southern Living. We love that it's a thick, rich sauce, but dairy free. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=671434 (Smothered Chicken with Lemon Mashed Potatoes, in the event I can't post a link).

We'll definitely put the sage and mushroom chicken in the next week or two's rotation. Yum!

This looks delicious, do you have any suggestions for someone with a dairy allergy?

Nice new chicken recipe to add to your database. I'll copy this one to my file.

My favorite chicken breast I made recently, one of the only times I loved them in fact, was the chicken piccata from your recipes. The only thing was Steve and I both (very unusual for me) didn't like the capers. I like them minced in tuna salad (a la Lidia B) or minced in other stuff but not whole like that. I just couldn't love them.

However. The chicken itself was wonderful and crisp and I will pan fry them like that again, most definitely, with a butter-lemon-wine sauce.

Hi Elise,

I think my all time favorite cream based chicken recipe is my grandmothers sweet cinnamon pecan smothered chicken... and yes, it really is as good going down as it sounds rolling off the tounge.

1 cup butter
1/4 - 1/2 cup honey
1 /4 - 1/2 cup OJ
1/4 cup pure maple syrup
1 tbsp cinnamon
1 tsp nutmeg
Chopped Thyme, Sage and or Rosemary
1/2 - 1 cup bourbon
1 cup chopped pecans
Cornstarch to thicken

Melt butter in saucepan over low to med heat, whisk in following 4 ingrediants, blend well. Add cornstarch (mixed with cold water) to thicken, toss in pecans, bring to boil and reduce to simmer for 5-6 min. Serve over pan fried chicken breast or grilled or oven baked chicken breast.

Elise, this is one of my favorite ways to eat chicken served with rice. Though next time I will add the sage to go with the mushrooms and cream. Sometimes the easiest dishes are the best. Thanks!

I love experimenting with chicken. It's so versatile! I'll definitely try this recipe. I've tried a glaze very similar to what Darby described with a maple syrup glaze and pecans. It's truly delicious! The pecans add a nice crunch to it. I rarely make it though, because I'm trying (and failing) to cut sugar down in my diet.

I knew we were going to love this, and we did. I made it the other night and served it with pasta. It was so comforting. Reminded me of the pork chops my Mom used to make. You know the ones, baked in cream of mushroom soup. Oh the memories :) I also love the black bean sauce recipe you have for the grilled lime chicken. Delicious!

Thank you so much for this, I'm making it for dinner tonight. I've been the hugest fan of your site for a long time now. You've quite literally taught me to cook!!! Everything is so yum-o-licious. Keep up the good work.

This looks great, and I happen to have a bunch of fresh sage from my father-in-law's garden! Can't wait to try this recipe.

I wish I had sage to try this recipe but will make do with parsley and/or rosemary.

For my mid-week chicken express recipe, I would whip up white button mushrooms and red peppers in an alfredo sauce with a generous sprinkle of black pepper.

My husband loves a cranberry sauce I make for chicken. It's only a can of whole cranberry sauce, 8 oz. of catalina dressing (or Wishbone Western dressing, which I can't get here in Boston), and a package of dry onion soup mix. Just pour over the chicken in a baking dish and bake. Once done, the extra sauce is great on rice.

This recipe looks delicious. I really want to make it, but I can’t have alcohol. Can you recommend substitute for the white wine and if I can’t find cremini or shitake, mushroom can I use closed cup and still get the same flavor. Thanks

I have been wanting to try this since I saw it posted weeks ago. Last night I finally did. As I was chopping the fresh sage, the aroma filled my kitchen and made everyone's mouth water! I use chicken breast filets (cuts down on pounding out breasts) and served it with mini farfel and it was truly a HUGE hit! I think the one thing I'll do differently next time is use the one pan method! Thanks, Elise, for this recipe!

I make a similar dish using boneless pork chops. I quickly sear the pork chops on both sides on high heat, put them in a baking dish with the mushroom gravy and pop them in the oven for about 15-20 minutes. I bake them in the sauce because the pork chops come out more tender than if they were completely pan fried.

Made this last night--delicious! My wife and in-laws loved it.

This is the second recipe I have made from this site. YUMM!

I don't cook with or drink alcohol. So to replace the liquor, would a good alternative be chicken broth or bouillon . . . ?

You can substitute chicken stock with about half a teaspoon of lemon juice. ~Elise