Chlcken wlth mushroom sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh mushrooms -- thinly |
| Sliced | ||
| ½ | cup | Butter or margarine |
| ½ | cup | All-purpose flour |
| ¼ | teaspoon | Ground nutmeg |
| Salt and pepper to taste | ||
| 8 | Skinless boneless chicken | |
| Breast halves | ||
| ⅓ | cup | Chicken broth -- or port |
| Wine | ||
| 1½ | cup | Heavy cream |
| Minced fresh parsley, | ||
| Optional | ||
| Paparika, optional | ||
Directions
In a skillet, saute mushrooms in butter until tender. With a slotted spoon, remove mushrooms and set aside. Reserve butter in the skillet.
Combine flour, nutmeg, salt and pepper; coat chicken pieces and shake off excess. Brown chicken in skillet over medium heat. Add mushrooms.
Add broth or wine to the remaining flour mixture; stir until smooth.
Fold in cream. 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. Yleld: 4 servings
Recipe By : Taste of Home