11/9/09

Chicken with Mushroom Cream Sauce

 This was really, really good.  It was quick and easy to prepare, too.  
Everyone gave it a thumbs up!

Chicken with Mushroom Cream Sauce

Chicken with Mushroom Cream Sauce


4 chicken breasts, pounded thin
1 tablespoon canola oil
3 tablespoons butter, divided
1 cup chicken broth, divided
2 tablespoons flour
Salt and pepper to taste
1 cup (8 ounces) sour cream
1 pound fresh mushrooms, sliced
Hot cooked rice

In a large skillet over medium-high heat, cook chicken breast in oil and 2 tablespoons butter until golden brown and no pink remains; drain. Remove and keep warm.
In the same skillet, combine 3/4 cup chicken broth and flour; whisk until smooth.  Stir in sour cream, salt and pepper; heat through.
Meanwhile, in another skillet, combine the remaining butter, chicken broth and mushrooms; cook for 10 minutes or until liquid has evaporated.Combine the cream sauce and sauteed mushrooms.

Serve chicken breasts over rice; top with mushroom cream sauce.

To lighten this dish I...
eliminated the butter and oil and used cooking spray
used fat-free sour cream

2 comments:

  1. I can't wait to try this one =D

    ReplyDelete
  2. Now this is one that I would cook. No creamed soups or processed cheeses!! I have been wanting mushrooms lately...maybe I'll bring some home this afternoon!!!

    Thanks for sharing!

    ReplyDelete

Thanks for sharing! I love comments!