March 30, 2008

  • Chicken in Cream Sauce


    4 chicken breasts, skinless
    1/3 cup flour
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1/4 cup butter or margarine
    8 ounces mushrooms, sliced
    1/3 cup white wine or chicken broth
    1/4 cup chopped fresh parsley or 2 tablespoons dried parsley
    3/4 cup whipping cream

    Serves 4

     

    In a bowl mix flour, salt and pepper

     

    Coat chicken well, shake off excess

     

    In a large skillet melt the butter, add the chicken and cook until brown on both sides and fully cooked through.\

     

    If you're using thin breasts they should take about 3 to 4 minutes on each side.....I'm using pretty thick ones so I let them cook for about 10 to 15 minutes.

     

    Remove the chicken and set aside, add the mushrooms and wine or chicken stock to the skillet, cook for about 2 minutes

     

    Add parsley and the whipping cream, cook over low heat stirring continually until sauce thickens, about 2 minutes.

    Serve sauce over chicken.

     

    From: Full Bellies, Happy Kids!  http://fullbellies.blogspot.com/2008/03/chicken-in-cream-sauce.html