Mother-in Law's Awesome Mushroom Chicken Breast
Acquired from my mother-in-law Carol Makowski
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- 5 Tbsp
- butter or margarine, divided
- 1 Tbsp
- fresh parsley (or 1 teaspoon dried parsley)
- 1 Tbsp
- fresh tarragon (or 1 teaspoon dried tarragon)
- chicken breast halves, skinless and boneless
- 1 c
- chicken broth
- 8 oz
- fresh mushrooms, sliced
- 1 small
- onion, cut into ringlets
- 2 Tbsp
- all purpose flour
- 1/2 can(s)
- heavy cream
- 1/4 c
- dry white wine
1Heat oven to 400.
2In a large skillet, place 3 tablespoons of butter or margarine, parsley and tarragon. Heat until butter is melted and hot.
Saute, in butter mixture, chicken breasts 6-8 minutes on each side. Remove chicken from skillet, salt and pepper to taste.
3Pour broth into the skillet, heat to boiling. Remove broth from skillet and set aside.
4Saute onions and mushrooms in remaining 2 TBSP of butter or margarine; blend in flour.
Add broth, cream and wine to skillet with mushrooms and onions, stirring constantly until boiling. Take pan off from heat.
5Arrange chicken in a 9x13 casserole dish sprayed with cooking spray (I use butter flavored). Pour mushroom mixture over the chickenand bake for 20 minutes or until chicken juices run clear.
6NOTES: This dish is best if you can use fresh herbs because the flavor is so intense, but if you don't have them dried herbs work just fine.