Creamy Chicken and Mushrooms

Total Time
50mins
Prep 10 mins
Cook 40 mins

This recipe makes me want to lick the plate every time (ok, I do when no one is looking). I found a simular recipe in a Championship Dutch Oven Cook Book. This is my changed recipe. This is great in the Dutch Oven as well as on the stove top.

Ingredients Nutrition

Directions

  1. Mix flour, seasoned salt and pepper.
  2. Dredge chicken in mixture and brown in a skillet with 2 Tbl butter.
  3. Lower heat to simmer and cover with lid.
  4. Cook 30 minutes.
  5. Remove chicken and set aside for a moment.
  6. Leaving the drippings in the skillet, add all other ingredients to the skillet, cook and stir until bubbling.
  7. Add the cooked chicken to the bubbling sauce and cook for 5 to 10 minutes more.
  8. Serve over rice and top with parsley flakes for color.

Reviews

(3)
Most Helpful

This was okay, but the sauce was way too thick. If I were to make it again, I'd use less flour.

agileangus February 09, 2004

This is a delicious meal, I used spagetti noodles with the finished dish, added a bit more worcestershire sauce(1 TB for 2 pieces chicken). What a great meal. I will use this again and again. thank you so much Chris

ChrisI November 28, 2007

My husband loved this. I'm not a big mustard fan and could taste the mustard. My husband, on the other hand, loves mustard and said he couldn't really taste it. I still thought this was good and would make it again.

bobchile March 14, 2003

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