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Chicken With Mushroom Sauce

creative.chef's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  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
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Vegetable oil 1 Tablespoon
  Boneless skinless chicken breast halves 4
  Ham slices 4
  Monterey jack cheese slice 4
  English muffins 2 , split and toasted
  Red bell pepper 1⁄2 , cut into thin strips
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

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