0 recipes from contoocook and beyond


l/2 lb. freshmushrooms, cut into quarters
2 tbsps. sliced green onions with tops
l tbsps. lemon juice
2 tbsps. butter
l/4 cup flour
l tsp. salt
l/4 sp. pepper
3 whole chicken breasts, skinned, boned and halved
3 tbsps. butter
3/4 cup chicken broth
l tbsps. flour
l tbsps. butter, softened
l cup heavy cream
2 tbsps. chopped fresh chives
In a med. size skillet saute mushrooms and onions in 2 tbsps. butter
for 2-3 mins. Add lemon juice and set aside. Slightly flatten chicke
n breats. Mix l/4 cup flour, s&p; coat chicken. Saute chicken in
3 tbsps. butter in a large skillet over med. heat, turning often,
for 2-3 mins. (do not brown). Add chicken broth and heat to boiling.
Reduce heat and simmer covered for l5 mins. Remove chicken froml
skillet and keep warm. Mix l tbsps. flour and l tbsps. butter in a
small bowl until smooth; stir in l/4 cup pan juices gradually. Stir
flour mixture into remaining juices in skillet. Cook over low heat,
stirring constantly, until thickened, 2-3 mins. Add cream gradually.
Cook, stirring constantly, until smooth. Stir in reserved mushrooms,
onions and the snipped chives. Arrange chicken on a serving platter
and spoon part of sauce over; pass remaining sauce.

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