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Recipes - Chicken Breast and Mushroom Cream Sauce

Recipe Name

Chicken Breast and Mushroom Cream Sauce

 Submitted by RROPKA
Recipe Description Very Good
Quantity 4 Quantity Unit 4 Servings  
Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
breasts, bone removedchicken breast halves, boneless, skinless
1
tablespoonparsley, chopped
4
cupsstock, beef, home-prepared
2
cups pieces or slicesraw sliced mushrooms
1/4
teaspoonlemon juice
4
tablespoonsbutter
3
tablespoonsall-purpose flour
1/4
cup, fluid (yields 2 cups whipped)heavy cream
1
teaspoonLemon zest
1
package (10 oz)Onions, frozen, whole, unprepared
1/2
package (10 oz)Onions, frozen, whole, unprepared
1
medium (approx 2-3/4" long, 2-1/2" dia)green peppers, thinly sliced
1
teaspoon choppedChives
1/8
teaspoonPaprika
Steps
Sequence Step
1Preheat oven to 150 Degrees f.
2Place chicken breasts in a suate pan. Sprinkle with parsleyand pour in chicken stock;bring to boil. Partly cover and cook 8 to 10 minutes over medium heat.
3Add Mushrooms and lemon juice; continue to cooking 3 minutes.
4Remove chicken and mushrooms from pan; keep hot in oven and reserve 2 cups of cooking liquid.
5Heat 3 tbsp butter in saucepan. when hot add flour and mix; cook 1 minute.
6Add 2 cups of reserved cooking liquid and seasonwith white papper;cook 5 minutes over medium heat.
7Pour in cream and lemon rind; season with paprika. Continue cooking sauce 2 minutes.
8Meanwhile quickly heat 1 tbsp butter in frying pan. When hot saute onionsand green pepper for about 3 to 4 minutes.
9Arrange chicken on serving platter and pour sauce over top.






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