This recipe for Chicken and Mushrooms, by Elaine Curry, is from Eagle Scout Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 boneless/skinless chicken breast halves 1/4 c. cornstarch 2 T. olive oil 6 large mushrooms, sliced 1 onion, sliced 1/2 c. chicken broth 1/4 c. cream
cut chicken into strips and coat with cornstarch. Saute in olive oil. Add mushrooms and onions and cook until limp. Stir in broth and cream and cook until slightly thickened. Serve over rice. This is also a good freezer meal.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.