Chicken Imperial

I love the photo index in the "Good Housekeeping Illustrated Cookbook" – the recipe photo for this recipe caught my eye.  It’s beautiful, delicious and oh so tender.  I flatten my chicken breasts a little, and then the cooking time is about 10 minutes total.  This is a great dish for Sunday dinner.
                             Chicken Imperial
  8         Chicken Breast Halves -- boneless, skinless
     1/4   Cup  Flour, All-purpose -- for dredging
     1/2   Cup  Butter
  1         Pound  Mushrooms -- quartered
  1         Tablespoon  Onion -- minced
  1         Cup  Heavy Cream
     1/4   Cup  Dry Sherry
  1 1/2   Teaspoons  Salt
     1/8   Teaspoon  Pepper
  1         Tablespoon  Flour, All-purpose
  2         Tablespoons  Water
On waxed paper, coat chicken breasts with flour, shake off excess.  In 12 inch skillet over medium heat, in hot butter, cook chicken, a few pieces at a time, until lightly browned on all sides.  Set aside.
In drippings in skillet over medium heat, cook mushrooms and onion 5 minutes, stirring frequently.  Stir in cream, sherry, salt and pepper and stir to blend well.  Return chicken to skillet.
Reduce heat to low; cover skillet and simmer 10-15 minutes or until chicken is fork tender.  Remove to a warm platter and keep warm.
In a cup, blend 1 tablespoon flour with water.  Gradually add to pan liquid, stirring constantly.
To serve, spoon sauce over chicken.
8 Servings
Per Serving: 494 Calories; 36g Fat (67.1% calories from fat); 33g Protein; 7g Carbohydrate; 1g Dietary Fiber; 165mg Cholesterol; 623mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

1 comment:

  1. Lovely quick recipe; I am actually old enough to remember the days when chicken was an expensive meat and reserved for Sunday lunch !

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