Chicken in Cream
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 tablespoons butter or 3 tablespoons margarine
- 1 small onion, thinly sliced
- 1⁄4 cup flour
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon basil
- 4 boneless skinless chicken breast halves
- 1 cup chicken broth
- 1⁄2 cup heavy cream
- 8 ounces fresh large mushrooms, sliced
- 16 ounces whole pimientos, drained, cut into strips
- 2 tablespoons sherry wine
directions
- Melt 1 tlbs butter in large, deep skillet. Add onion and cook until tender, Remove and reserve.
- Mix flour, paprika, salt, nutmeg and basil in a gallon size plastic bag. Put chicken in bag and shake until well coated.
- Heat broth in small pan. Melt remaining butter in skillet. Add chicken and cook over med high heat 2 minutes, turning once until light brown.
- Slowly add hot broth. Cover and simmer over low heat 10 minutes or until chicken is tender. Slowly add cream, increase heat to med low and simmer gently, uncovered 5 minutes longer.
- Remove chicken to hot platter. Stir in reserved onions, mushrooms, pimentos and sherry into skillet. Increase heat to high and boil gently 3-4 minutes until slightly thickened. Pour over chicken.
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RECIPE SUBMITTED BY
I love trying new recipies and have a 17 year old and a husband that will try anything once. Even my Mom will try just about anything and will help cook once in a while. I usually make my mom do a marathon cookie bake during the holidays. She groans but I think she really likes it. I grew up in Florida and moved to North Carolina 14 years ago. I love the beauty of the mountains and the seasons but small town living can be both a little boring and joyous at times. The seasons let you cook different foods; stews and casseroles become popular during the cold weather months and of course lighter dishes during the summer.