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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Anne Fonteneau's Chicken in Cream Sauce Recipe

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This recipe for Anne Fonteneau's Chicken in Cream Sauce is from The Blacks Cook - Family and Friends, 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:  
2 pounds turkey cutlets
2 tablespoons butter
1 medium sweet white onion, finely chopped
2 boxes sliced mushrooms
1 8 ounce container whole cream
Salt and pepper to taste
Directions:
Directions:
Saute finely chopped onions in butter until soft. Add turkey cutlets and cook through. Meanwhile, boil mushroom slices until tender and drain. Add mushrooms to chicken, along with cream, salt and pepper. Heat through until piping hot. Serve with white rice or noodles or with French bread for dipping.
Number Of Servings:
Number Of Servings:
4 to 6 as a main course
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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