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Chicken Breasts in Cream Sauce

Chicken Breasts in Cream Sauce Recipe

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Prep/Cook Time: 30 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
1 chicken flavored bouillon cube
1 cup boiling water
1/4 teaspoon ground pepper
1/2 cup butter or margarine, divided
1 cup sliced mushrooms
1/4 cup all-purpose flour
1/4 cup evaporated milk
2 tablespoons dry sherry or chicken broth


  1. Dissolve bouillon in the boiling water.  Stir in pepper; reserve.  Melt 2 tablespoons of the butter in a large skillet over medium-high heat.  Add chicken breast; sauté 2 minutes per side until brown.  Remove chicken from skillet and set aside.  Cook mushrooms in skillet until tender; remove from skillet; reserve.   
  2. Melt remaining 2 tablespoons butter with the flour in the skillet, stirring constantly until the flour turns lightly brown.
  3. Gradually and slowly add reserved broth mixture into the flour, stirring constantly until smooth.  Stir in milk and add reserved chicken to skillet. Cover.
  4. Reduce heat to low and simmer for 15 minutes.  Stir in sherry and reserved mushrooms.  Cook 5 more minutes or until chicken is fully cooked (thermometer inserted in the thickest part of the breast registers 170°F.).

Note

For thinner sauce increase boiling water to 1-1/4 cups.

 


  • Serving Size 315g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 390

  • Total Fat 16g (25%)

  • Saturated Fat 2g (10%)

  • Trans Fat 0g

  • Cholesterol 135mg (45%)

  • Sodium 420mg (18%)

  • Total Carbohydrate 12g (4%)

  • Dietary Fiber 3g

  • Sugars 5g

  • Protein 49g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Delicious! - Naperville, IL 2/22/2008 6:10:31 PM
Finally an Delicious recipe that doesnt use canned soup!
This was easy and tastes like its from a restaurant!
Read carefully - it says to brown the flour first (adding yummy flavor) and then add - s l o w l y - the 1 cup hot broth and the evaporated milk. By the way I used about 1/2 cup real milk since I didnt have any evaporated, and I used celery salt because we dont like garlic much.
Enjoy!!
Liz - Philadelphia, PA 10/8/2007 5:10:59 PM
Following the directions, I ended up with a paste, not a cream. I added chicken broth until I reached the desired consistency. Other than that, pretty tasty!

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