Post by MarieAlice on May 20, 2003 3:57:02 GMT -6
Chicken in Sauce
1/2 lb. Boneless, skinless chicken breast halves
water, to cover
2/3 cup small whole fresh mushrooms
1 1/2 TBS butter
1 1/2 TBS flour
1 tsp chicken bouillon powder
1/2 cup milk
1/4 cup evaporated milk, undiluted
1/8 tsp salt
1/8 tsp pepper
1 tsp sherry
1 TBS slivered pimiento
Cover chicken with water in saucepan. Boil for 8 to 10 minutes until tender. Remove chicken from pan, reserving cooking water. Chop chicken and set aside. Add mushrooms to cooking water. Cook for about 3 minutes. Drain and add to chicken. Melt butter in saucepan. Mix in flour and bouillon powder. Stir in both milks, salt and pepper until mixture boils and thickens. Add chicken and mushrooms. Add more salt if needed. Remove from heat and stir in sherry and pimiento. Serves 2.
1/2 lb. Boneless, skinless chicken breast halves
water, to cover
2/3 cup small whole fresh mushrooms
1 1/2 TBS butter
1 1/2 TBS flour
1 tsp chicken bouillon powder
1/2 cup milk
1/4 cup evaporated milk, undiluted
1/8 tsp salt
1/8 tsp pepper
1 tsp sherry
1 TBS slivered pimiento
Cover chicken with water in saucepan. Boil for 8 to 10 minutes until tender. Remove chicken from pan, reserving cooking water. Chop chicken and set aside. Add mushrooms to cooking water. Cook for about 3 minutes. Drain and add to chicken. Melt butter in saucepan. Mix in flour and bouillon powder. Stir in both milks, salt and pepper until mixture boils and thickens. Add chicken and mushrooms. Add more salt if needed. Remove from heat and stir in sherry and pimiento. Serves 2.