Creamy Mushroom Chicken
Country Woman
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I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 1 cup sliced fresh mushrooms
- 1/4 cup butter
- 4-1/2 teaspoons all-purpose flour
- 1 cup milk
- 3/4 cup grated Parmesan cheese, divided
- Minced fresh parsley
- Hot cooked pasta
Directions:
Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a meat thermometer reaches 17-°. Remove to a serving platter and keep warm.
In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in 1/2 cup Parmesan cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta. Yield: 6 servings.