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Chicken With Mushroom Sauce Recipe
|Fresh mushrooms||8 Ounce, sliced|
|All purpose flour||3 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Minced chives||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Dijon style mustard||1 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Boneless skinless chicken breast halves||4|
|Monterey jack cheese slice||4|
|English muffins||2 , split and toasted|
|Red bell pepper||1⁄2 , cut into thin strips|
Serving size: Complete recipe
Calories 2243 Calories from Fat 1136
% Daily Value*
Total Fat 129 g198.6%
Saturated Fat 67.1 g335.3%
Trans Fat 0.2 g
Cholesterol 547.4 mg
Sodium 3327.8 mg138.7%
Total Carbohydrates 113 g37.5%
Dietary Fiber 12 g48%
Sugars 13.7 g
Protein 157 g313%
Vitamin A 139% Vitamin C 199.1%
Calcium 127.3% Iron 70.4%
*Based on a 2000 Calorie diet
Add mushrooms; cook until tender.
Remove with slotted spoon; set aside.
Stir flour into pan; cook until bubbly.
Slowly whisk in broth.
Add mushrooms, chives, parsley, mustard, salt and pepper.
Cook, stirring constantly, until thickened.
Stir in sour cream; heat until hot.
Do not boil.
Keep warm on very low heat.
For Chicken, heat oil in large skillet over medium heat.
Add chicken; cook, turning occasionally, about 8 minutes or until chicken is browned and no longer pink in center.
Reduce heat to low; place ham, then cheese on chicken.
Cover and cook 1 to 2 minutes or just until cheese melts.
Place chicken on English muffins.
Spoon sauce over chicken and top with pepper strips.