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Boneless Chicken Breasts with Mushrooms

From Lynne WIlson


½ cup flour
1 tsp. salt
⅛ tsp. pepper
½ cup butter or margarine
8 -10 chicken breasts, skinned and boned
4 cups mushrooms, sliced (about 1 pound)
½ cup scallions, thinly sliced
1½ cups light cream
1 cup Chicken Broth
⅓ cup sherry


Mix the flour, salt, and pepper in a shallow dish or pan.

Melt the butter in a very large frying pan over medium heat.

Dredge the chicken pieces in the flour mixture and brown both sides lightly in the butter. Remove from the butter and set aside. Save the remaining flour mixture – you will need 1½ tablespoons of it. Add the mushrooms and scallions to the butter and sauté until they start to soften. Sprinkle with the 1½ tablespoons flour. Stir in the cream, broth, and sherry. Return the chicken to the pan and simmer, uncovered, for about 10 to 15 minutes or until the chicken is done and the sauce has thickened. Correct the seasoning.