Chicken breasts ninon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves | |
| ½ | cup | Cheese, Parmesan; grated |
| Salt; to taste | ||
| Pepper; to taste | ||
| ¼ | cup | Oil, olive |
| 4 | tablespoons | Margarine; melted, divided |
| 2 | tablespoons | Flour, all-purpose |
| 1 | cup | Bouillon, chicken |
| ½ | cup | Cream, whipping |
| ½ | cup | Sherry |
| ½ | teaspoon | Salt |
| dash | Pepper | |
| ½ | teaspoon | Garlic powder |
| ½ | pounds | Mushrooms, fresh; sliced |
Directions
Wash chicken and pat dry; sprinkle with cheese, salt, and pepper.
Combine olive oil and 2 tablespoons melted margarine in heavy skillet; add chicken and brown on both sides. Remove chicken and drain on absorbent paper.
Add flour to pan drippings and stir well. Combine remaining ingredients except mushrooms and reserved margarine; add to flour mixture and stir until smooth. Add chicken to sauce and simmer about 20 minutes or until tender.
Saute mushrooms in 2 tablespoons margarine. Serve chicken with sauce; top with mushrooms.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 02-12-95