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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken with Mushroom sauce Recipe

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This recipe for Chicken with Mushroom sauce is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 small skinless, boneless chicken breast halves
1 tsp olive oil
2 cups sliced fresh mushrooms
1 medium red or green sweet pepper, cut into 3/4" squares
1 clove garlic, minced
1/2 cup chicken broth
1/8 tsp salt
1/8 tsp pepper
1/2 cup sour cream
1 tbsp flour
1/8 tsp black pepper
1 tbsp dry sherry
2 cups hot white or brown rice
2 tsp snipped fresh parsley
4 fresh chives (optional)
Directions:
Directions:
Lightly coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Cook chicken for 3 to 5 minutes or until browned, turning once. Remove chicken from skillet.

Add oil to hot skillet. Cook the mushrooms, pepper and garlic in hot oil until tender. Remove vegetables; keep warm. Carefully stir broth into skillet. return chicken to skillet. Sprinkle lightly with salt and pepper. Bring to boil; reduce heat. Simmer, covered, for 5 to 7 minutes or until chicken is tender and no longer pink. Transfer chicken to a platter and keep warm.

For sauce, in a bowl stir or whisk together sour cream, flour, and the 1/8 tsp pepper until smooth. Stir in sherry. Stir into mixture in skillet. Cook and stir until bubbly. Cook and stir 1 minute more. Serve chicken, vegetables, and sauce over hot cooked rice tossed with parsley. Garnish with chives.
Number Of Servings:
Number Of Servings:
serves 4

 

 

 

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