Chicken breast with dilled mushroom sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Chicken breast, skinned halved lengthwise, no bone |
| Butter or margarine, melted | ||
| 2 | tablespoons | Green onion, sliced thin |
| 1 | tablespoon | Butter or margarine, melted |
| 2 | teaspoons | Flour |
| 2½ | ounce | Jar mushrooms, drained |
| ¼ | cup | White wine |
| ½ | teaspoon | Dried dillweed |
| ¼ | teaspoon | Salt |
| Dash pepper | ||
| ⅓ | cup | Dairy sour cream |
| 3 | tablespoons | Milk |
| Hot cooked green noo | ||
Directions
Place chicken breasts between 2 pieces of clear plastic wrap. Pound o from center with meat mallet to ¼" thick. Remove wrap; brush each s of chicken with melted butter. Place on rack of unheated broiler pan. Broil for 6 to 8 minutes, turning once. Brush occasionally with melte butter. Meanwhile, in small saucepan cook onion in the 1 tbs. butter until ten not brown. Stir in flour; add mushrooms, wine, dillweed, salt and pep Cook and stir till thickened and bubbly. Cook and stir 1 minutes more Stir in sour cream and milk; heat through. Serve chicken breasts with noddles. Pour sauce over chicken and noodles and serve. Recipe from B H G Toaster Over Cookbook.
Submitted By TANANA REYNOLDS On 05-22-95