Wednesday, July 17, 2019

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Chicken Breasts & Mushroom Cream Sauce


2 large, whole chicken breasts, deboned, skinned and cleaned
1 tbsp (15ml) finely chopped parsley
4 cups (1 L) cold chicken stock
1/2 lb. (250 g) mushrooms, cleaned and sliced
1/4 tsp (1 ml) lemon juice
4 tbsp (60 ml) butter
3 tbsp (45 ml) flour
1/4 cup (50 ml) heavy cream
1 tsp (5 ml) finely chopped lemon rind
1/2 cup (125 ml) cooked pearl onions
1 green pepper, thinly sliced
1 tsp (5 ml) chopped chives
salt and pepper to taste
pinch paprika


  1. Preheat oven to 150° F (70° C)
  2. Place chicken breasts in pan, sprinkle on parsley and add chicken stock.
  3. Bring to a boil
  4. Partly cover and cook 8 - 10 minutes over medium heat
  5. Add mushrooms and lemon juice, cook additional 3 minutes
  6. Remove chicken and mushrooms from pan and keep hot in oven
  7. Reserve 2 cups (500 ml) of cooking liquid
  8. Heat 3 tbsp (45 ml) butter. When hot add flour and mix. Cook 1 minute
  9. Add reserved cooking liquid and season generously. Cook 5 minutes over medium heat
  10. Pour in cream and lemon rind, season with paprika. Continue cooking sauce 2 minutes.
  11. Heat remaining butter in frying pan. When hot; sauté onions and green pepper 3 to 4 minutes. Season well.
  12. Arrange chicken on serving platter and pour sauce over top. Garnish

1 serving has approximately 487 calories, 9 g carbohydrates, 61 g protein, 23 g fat, 1.3 g fiber
From Easy Cooking for Today by Pol Martin. Copyright © 1988 by Brimar Publishing Inc. ISBN=2-920845-07-1

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