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...
Recipes and Ramblings from a Southern Cook