"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

CHICKEN IN MUSHROOM SAUCE Recipe

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This recipe for CHICKEN IN MUSHROOM SAUCE, by , is from The Hickman Family Cookbook Project, 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!

Contributor:  
Contributor:  
patty hickman

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c flour
1 tsp salt
1/2 tsp pepper
3 T butter
2 c chicken broth
2 tsp thyme
6 boneless, skinless chicken breasts
1/2 lb mushrooms sliced

Directions:
Directions:
COMBINE 1/2 C FLOUR, SALT AND PEPPER. COAT EACH CHICKEN BREAST WITH MIXTURE. MELT BUTTER IN SKILLET AND BROWN CHICKEN. TRANSFER CHICKEN TO BAKING DISH. IN PAN DRIPPINGS SAUTE MUSHROOMS UNTIL TENDER. ADD REMAINING FLOUR AND STIR TO MAKE A SMOOTH PASTE. ADD BROTH, THYME STIRRING CONSTANTLY. BOIL 1 MINUTE AND POUR OVER CHICKEN BREASTS. BAKE AT 350* FOR 40-50 MINUTES

SERVE OVER RICE OR NOODLES (MAYBE THE HOMEMADE EGG NOODLES!)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min

 

 

 

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