Baked Chicken With Creamy Mushroom Sauce recipe
#bakedchicken #chicken #mushroomsauce
4 skinless, deboned, chicken breasts, oil or butter, salt and pepper to season
The Creamy Mushroom Sauce
3 tablespoons butter
15 medium sized mushrooms sliced
1/4 cup all purpose flour
1/2 teaspoon salt
a pinch of nutmeg
a pinch of pepper
1 cup milk
1 cup chicken broth (tetra pack or canned)
1 tablespoon fresh parsley chopped into small pieces
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Preheat oven to 350 degrees F.
Prepare chicken breasts by washing and patting dry with a paper towel.
Rub the chicken breasts with oil or butter, salt and pepper.
Arrange chicken breasts in a single layer in a baking or roasting pan.
Bake chicken breasts, uncovered for about 30 minutes. You know they are done when they are not pink in the middle.
When the chicken breasts are close to being baked, you can start to make the creamy mushroom sauce. You want to time it so that the sauce is ready at the same time as the chicken.
In a large frying pan melt one tablespoon of the butter.
Toss in the sliced mushrooms and fry for 7-10 minutes on medium heat.
Remove the mushrooms from the pan and set them aside in a bowl until later.
In the now empty frying pan, melt the 2 additional tablespoons of butter.
Blend in the flour, salt, nutmeg and pepper.
Gradually stir in the milk and chicken broth.
Cook stirring constantly until thickened.
Add the cooked mushrooms and the chopped parsley back to the cream sauce and stir gently.
Heat through, but do not boil.
Remove your chicken breasts from the oven and place on serving dishes.
Pour the creamy mushroom sauce on top and garnish with a little parsley.
This would be delicious with a roasted potato or rice.