"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mom's Chicken Cream Sauce Recipe

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This recipe for Mom's Chicken Cream Sauce, by , is from REESE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
G'Ma Fran
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts, cut in strips
4 tbsp butter, separated
1 tbsp oil
1 tbsp onion, diced
1 8oz. box of sliced fresh mushrooms
3 tbsp flour
1 c. chicken broth
1 c. 1/2 & 1/2
2 tbsp dry cooking sherry
salt & pepper to taste

Directions:
Directions:
Brown chicken in 1 tablespoon butter and oil, remove chicken and set aside. Add butter, onion and mushrooms, cook until lightly brown. Add flour and cook for 2 minutes. Add cream and broth. Stir well until thickened. Add sherry and chicken. Heat through and serve over cooked rice or noodles.

Personal Notes:
Personal Notes:
The girls in my family love this recipe. I make it when they come visit.

 

 

 

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