Chicken with Mushroom Sauce |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Chicken is my meat of choice. Besides barbecued chicken, this flavorful dish is one of my most tried-and-true recipes.—Philip Stent, Leggett, Texas Ingredients:
1/2 pound fresh mushrooms, thinly sliced |
1/2 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon ground nutmeg |
salt and pepper to taste |
8 boneless skinless chicken breast halves |
1/3 cup chicken broth or port wine |
1-1/2 cups heavy whipping cream |
minced fresh parsley, optional |
paprika, optional |
Directions:
1. In a skillet, saute mushrooms in butter until tender. With a slotted spoon, remove mushrooms and set aside. Reserve butter in the skillet.
2. Combine the flour, nutmeg, salt and pepper coat chicken pieces and shake off excess. Brown mushrooms. Add broth or wine to the remaining flour mixture; stir until smooth. Fold in cream.
3. Pour over the chicken and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken is no longer pink. Garnish with parsley and paprika if desired. Yield: 4 servings.
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