Chicken With Mushroom Sauce
|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|
For Mushroom Sauce, melt butter in medium saucepan over medium heat.
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.