Wednesday, July 13, 2011


Chicken in Creamy Mushroom Sauce

4 chicken breasts
1/3 c. flour
6 T butter
¼ t. salt
½ lb. sliced mushrooms
1/8 t. pepper
1 ¾ c. chicken broth
2 T half & half

In a large skillet, brown chicken in oil. Set chicken aside. Add 6 T butter to drippings and cook mushrooms about 5 minutes until golden. Remove mushrooms and set aside. Stir flour, salt, and pepper into skillet drippings. Pour chicken broth and half & half gradually into skillet, stirring constantly until sauce is thickened. Return chicken and mushrooms to skillet with sauce. Reduce heat to low, cover, and simmer 25 to 30 minutes until chicken is cooked through and tender.

Serves 4

Serve over warm noodles.

**I would double the sauce and mushrooms. This recipe is delici-o-so!!!!!  My husband thinks the sauce should be tripled or quadrupled--it's that yummy!!!!!!!!

I also have lots of zucchini recipes that should be posted, but that's for another day!  A parent of one of my husband's summer school students has a tremendous garden and has been sending tons of squash and zucchini our way.  One squash weighs at least 7 lbs.  No joke!  I plan to make Ratatouille and cheddar zucchini puffs and something else with zucchini, bacon, and cheddar cheese. . .does that make your mouth water?

Gotta run. . .sitting at Panera Bread while waiting for tires to be fixed. . .back tire was absolutely flat this morning. . .not complaining though. . .have you tried the Fugi Apple Salad?  so, so, so, yummy!!!

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