Yield: 2 servings
Measure | Ingredient |
---|---|
1 each | Whole chicken breast; split |
1 tablespoon | Butter or margarine |
1 tablespoon | All-purpose flour |
1 cup | Milk |
¼ cup | (1 oz) Swiss cheese; shredded |
2 tablespoons | Parmesan cheese; grated |
1 each | (4 oz) can sliced mushrooms; drained |
¼ teaspoon | Salt |
1 dash | Pepper |
\N \N | Paprika |
Cook chicken in boiling salted water about 20 minutes or until tender; discard skin. Place chicken on a serving dish; and keep warm.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, mushrooms, salt, and pepper; cook, stirring constantly, until cheese melts and mushrooms are thoroughly heated.
Spoon sauce over chicken. Sprinkle with paprika. Yield: 2 servings.
J. Tuthill of Virginia, in November, 1981"Southern Living". Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-01-95