1. Dissolve bouillon in the boiling water.  Stir in pepper; reserve.  Melt 2 tablespoons of the butter in a large skillet over medium-high heat.  Add chicken breast; sauté 2 minutes per side until brown.  Remove chicken from skillet and set aside.  Cook mushrooms in skillet until tender; remove from skillet; reserve.   
2. Melt remaining 2 tablespoons butter with the flour in the skillet, stirring constantly until the flour turns lightly brown.
3. Gradually and slowly add reserved broth mixture into the flour, stirring constantly until smooth.  Stir in milk and add reserved chicken to skillet. Cover.
4. Reduce heat to low and simmer for 15 minutes.  Stir in sherry and reserved mushrooms.  Cook 5 more minutes or until chicken is fully cooked (thermometer inserted in the thickest part of the breast registers 170°F.).

For thinner sauce increase boiling water to 1-1/4 cups.

This recipe is also available on our Hispanic website, Pechugas de Pollo a la Crema.

Chicken Breasts in Cream Sauce

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Chicken Breasts in Cream Sauce
By Delicious! | February 22, 2008, 6:10 pm | Naperville, IL

Finally an Delicious recipe that doesnt use canned soup!
This was easy and tastes like its from a restaurant!
Read carefully - it says to brown the flour first (adding yummy flavor) and then add - s l o w l y - the 1 cup hot broth and the evaporated milk. By the way I used about 1/2 cup real milk since I didnt have any evaporated, and I used celery salt because we dont like garlic much.
Enjoy!!

Chicken Breasts in Cream Sauce
By Liz | October 8, 2007, 5:10 pm | Philadelphia, PA

Following the directions, I ended up with a paste, not a cream. I added chicken broth until I reached the desired consistency. Other than that, pretty tasty!