Quick, no fuss. Good with rice pilaf, noodles, or dressing. Add a green vegetable, cranberry salad and hot rolls and you have a holiday meal. This is delicious!!
Chicken Breast With French Cream Sauce
20 ounces Chicken Breast -- pounded thin - 4 pieces
2 tablespoons Butter
8 ounces Fresh Mushrooms -- sliced
2 tablespoons Sherry
4 teaspoons Onion -- minced
½ teaspoon Dried Sage or Poultry Seasoning
1 cup Heavy Cream -- or half and half
2 teaspoons Lemon Juice
· Pound out chicken breast pieces evenly to about 3/8" -1/2" thickness. Brown in butter on each side, add mushrooms and continue cooking until browned. Place chicken on platter or serving plates. Keep warm.
· Add sherry, onion, and seasoning to mushrooms in pan; cook 1 minute. Add cream and cook and stir over low heat until heated through and thickened. Remove from heat and add lemon juice. Spoon over chicken. Garnish with parsley or a sprig of fresh thyme.
*I cut and pound out the chicken breast pieces from a whole package when I bring them home, and freeze 2 each in quart freezer bags. This reduced the prep time when making a recipe and cuts the cleanup to one time.
Per Serving: 491 Calories; 39g Fat (71.4% calories from fat); 27g Protein; 8g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat.