 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
I use chicken breasts as a base for building a variety of interesting meals, related Bill Hilbrich of St. Cloud, Minnesota. This quick meal requires only on skillet plus a pan for the rice or pasta. Sometimes I change the recipe by adding a half cup of uncooked rice after the chicken and veggies have been sauteed. Ingredients:
1 boneless skinless chicken breast half, cut into 2-inch strips |
1 cup sliced fresh mushrooms |
1/3 cup chopped onion |
1/3 cup chopped green pepper |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup chicken broth |
2 tablespoons sour cream |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
hot cooked pasta |
Directions:
1. In a large skillet, saute the chicken, mushrooms, onion and green pepper in butter until chicken is no longer pink. Combine flour and broth until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat. Add the sour cream, salt, pepper and nutmeg; cook and stir until heated through (do not boil). Serve over pasta. Yield: 1 serving.
|
|