Chicken in Cream Sauce
4 chicken breasts, skinless
1/3 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine
8 ounces mushrooms, sliced
1/3 cup white wine or chicken broth
1/4 cup chopped fresh parsley or 2 tablespoons dried parsley
3/4 cup whipping cream
In a bowl mix flour, salt and pepper
Coat chicken well, shake off excess
In a large skillet melt the butter, add the chicken and cook until brown on both sides and fully cooked through.
If you’re using thin breasts they should take about 3 to 4 minutes on each side…..I’m using pretty thick ones so I let them cook for about 10 to 15 minutes.
Remove the chicken and set aside, add the mushrooms and wine or chicken stock to the skillet, cook for about 2 minutes
Add parsley and the whipping cream, cook over low heat stirring continually until sauce thickens, about 2 minutes.
Serve sauce over chicken.
From: Full Bellies, Happy Kids! http://fullbellies.blogspot.com/2008/03/chicken-in-cream-sauce.html