Recipe Name Chicken Breast and Mushroom Cream Sauce Submitted by RROPKA Recipe Description Very Good Quantity 4 Quantity Unit 4 Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 2 breasts, bone removed chicken breast halves, boneless, skinless 1 tablespoon parsley, chopped 4 cups stock, beef, home-prepared 2 cups pieces or slices raw sliced mushrooms 1/4 teaspoon lemon juice 4 tablespoons butter 3 tablespoons all-purpose flour 1/4 cup, fluid (yields 2 cups whipped) heavy cream 1 teaspoon Lemon 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 chopped Chives 1/8 teaspoon Paprika Steps Sequence Step 1 Preheat oven to 150 Degrees f. 2 Place 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. 3 Add Mushrooms and lemon juice; continue to cooking 3 minutes. 4 Remove chicken and mushrooms from pan; keep hot in oven and reserve 2 cups of cooking liquid. 5 Heat 3 tbsp butter in saucepan. when hot add flour and mix; cook 1 minute. 6 Add 2 cups of reserved cooking liquid and seasonwith white papper;cook 5 minutes over medium heat. 7 Pour in cream and lemon rind; season with paprika. Continue cooking sauce 2 minutes. 8 Meanwhile quickly heat 1 tbsp butter in frying pan. When hot saute onionsand green pepper for about 3 to 4 minutes. 9 Arrange chicken on serving platter and pour sauce over top.