Breast of Chicken Perigourdine
Yield
8 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | x |
mushrooms
|
*
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | large |
chicken broth
can |
*
|
| 1 | small |
cream
can, light |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 118 | ml |
butter
or margarine |
|
| 1 | x |
mushrooms
|
*
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
all-purpose flour
|
|
| 1 | large |
chicken broth
can |
*
|
| 1 | small |
cream
can, light |
*
|
Directions
In frying pan on medium heat, brown breasts in butter.
During the last few minutes of browning, add mushrooms and continue browning.
Remove chicken.
Stir salt and flour into drippings until blended.
If too stiff, add 2 more tablespoon butter.
Stir in broth and cream. Cook until thickened and smooth.
