Chicken with Creamy Mushroom Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Servings
- 1/3 cup whipping cream
- chopped fresh parsley
- 1 medium onion, chopped
- 1/4 cup (1/2 stick) butter
- 1 cup canned low-salt chicken broth
- 4 skinless boneless chicken breast halves
- 1/3 cup brandy
- Carbohydrate 13 g(4%)
- Cholesterol 116 mg(39%)
- Fat 21 g(32%)
- Fiber 3 g(10%)
- Protein 26 g(52%)
- Saturated Fat 12 g(59%)
- Sodium 75 mg(3%)
- Calories 375
Preparation Bring broth to simmer in small saucepan. Remove from heat; add dried mushrooms. Let stand until mushrooms soften, about 30 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard; slice caps. Melt butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until almost cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add all mushrooms and onion to same skillet. Sauté over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 12 minutes. Add cream and brandy. Pour in reserved mushroom soaking liquid. Boil until almost thickened to sauce consistency, about 8 minutes. Return chicken and any collected juices to skillet. Simmer until chicken is cooked through, about 4 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over. Sprinkle with parsley.
Preparation Bring broth to simmer in small saucepan. Remove from heat; add dried mushrooms. Let stand until mushrooms soften, about 30 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard; slice caps. Melt butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until almost cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add all mushrooms and onion to same skillet. Sauté over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 12 minutes. Add cream and brandy. Pour in reserved mushroom soaking liquid. Boil until almost thickened to sauce consistency, about 8 minutes. Return chicken and any collected juices to skillet. Simmer until chicken is cooked through, about 4 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over. Sprinkle with parsley.
