Subj: Chicken w/ Mushroom Sauce
This is a recipe I got from A Taste of Home magazine,
(submitted by Philip Stent),
though I've modified it a bit. It's quick and easy
but tastes like you've slaved over it all
day. It's a great dish for company.
Chicken With Mushroom Sauce
1/2 cup butter or margarine
1 med. onion, thinly sliced
1 med. green pepper, thinly sliced
1 8 oz. package fresh sliced mushrooms
1/2 cup all purpose flour
1/4 tsp. ground nutmeg
Salt and Pepper to taste
8 skinless, boneless chicken breast halves
1/3 cup chicken broth or sherry
1-1/2 cups heavy cream or half and half
Minced fresh parsley or dried parsley flakes
In a skillet, saute onion and green pepper in butter.
When they are nearly tender, add
mushrooms and continue to saute until all are tender.
Remove from pan with slotted
spoon and set aside, reserving butter in pan. Combine
flour, nutmeg, salt and pepper;
coat chicken pieces and shake off excess. Brown chicken
in skillet over medium heat.
Add onion, green pepper and mushrooms. Add broth or
sherry to the remaining flour
mixture; stir until smooth. Fold in cream. Pour over
chicken and vegetables; 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.