August 14, 2010

chicken with button mushrooms

I've always relied on boneless chicken breast fillets for simple dishes to make for our weekday meals. One of the best combinations that we like is chicken with mushrooms and cream. I used whole canned button mushrooms this time and half and half instead of heavy cream. I prefer to slice the chicken breast fillets into thinner slices for faster cooking. Sprinkle each side of the chicken with salt and pepper them dredge in flour. Pan-fry until slightly browned on each side and fully cooked but not dry. Set them aside on a serving platter. In the same skillet, melt about 2 tablespoons of butter or olive oil. Sautee finely chopped onions until soft. Add the button mushrooms and cook for a few minutes. Pour in some chicken broth and half and half. I also added a little sour cream but this is optional. Season with salt and pepper. Simmer the creamy sauce for a few minutes until slightly thickened. Add chopped parsley. Pour the sauce back on the chicken in the serving platter. Garnish with more chopped fresh parsley if desired. I served it with fresh whole wheat pasta, shown below.

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