Prep 10 mins
Cook 30 mins
I found this recipe in our local paper several years ago. It's really quite good.
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 4 chicken breast halves, boned and skinned
- 2 garlic cloves, minced
- 1 cup fresh mushrooms, sliced
- 2 cups chicken broth
- 1⁄4 cup fresh parsley, finely chopped
- 1⁄2 cup heavy cream
- Combine flour, salt, black pepper, and cayenne pepper.
- In a large skillet heat 2 tablespoons vegetable oil over medium heat.
- Dredge the chicken pieces in the flour and place them in the skillet.
- Fry until the chicken pieces are brown on both sides.
- Remove the chicken to a platter and cover it with foil to keep warm.
- Add the garlic and mushrooms to the skillet.
- Cook over medium high heat until the mushrooms begin to brown around the edges, about 3 to 5 minutes.
- Add broth and half the parsley and bring to a boil.
- Boil rapidly for about 10 minutes so it thickens somewhat.
- Return the chicken to the pan and simmer uncovered 10 minutes.
- Remove the chicken to a serving platter.
- Add cream to the skillet and boil until thickened, about 2 minutes.
- Season with salt and pepper and pour over chicken.
- Sprinkle remaining parsley over the top.