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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is one of my all time favorite chicken dishes. Rich, creamy, heavenly and purely divine. Great flavors run through out this dish. Enjoy. Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
1 small onion, thinly sliced |
1/4 cup flour |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1/8 teaspoon basil |
4 boneless skinless chicken breast halves |
1 cup chicken broth |
1/2 cup heavy cream |
8 ounces fresh large mushrooms, sliced |
16 ounces whole pimientos, drained, cut into strips |
2 tablespoons sherry wine |
Directions:
1. Melt 1 tlbs butter in large, deep skillet. Add onion and cook until tender, Remove and reserve.
2. Mix flour, paprika, salt, nutmeg and basil in a gallon size plastic bag. Put chicken in bag and shake until well coated.
3. Heat broth in small pan. Melt remaining butter in skillet. Add chicken and cook over med high heat 2 minutes, turning once until light brown.
4. Slowly add hot broth. Cover and simmer over low heat 10 minutes or until chicken is tender. Slowly add cream, increase heat to med low and simmer gently, uncovered 5 minutes longer.
5. Remove chicken to hot platter. Stir in reserved onions, mushrooms, pimentos and sherry into skillet. Increase heat to high and boil gently 3-4 minutes until slightly thickened. Pour over chicken.
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