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4 chicken breasts
1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup butter
1 cup water
Paprika for garnish
Sauce:
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1 teaspoon chicken bouillon
1/2 cup cream
1/2 cup milk
1 cup grated cheddar cheese, divided in half
1 cup diced fresh or canned mushrooms
Preheat oven to 350 deg. Combine flour, salt, pepper, and garlic powder. Coat moistened chicken pieces with flour mixture. Melt butter in large skillet and brown chicken on all sides. Cover and cook over low heat until the chicken is done. A little water may be added if necessary. Remove the chicken from the pan and place in a shallow baking dish. Set aside.
Add 1 cup water to the drippings in the skillet. Stir to loosen any sediment in skillet. Set aside.
Sauce:
Melt the butter in a large saucepan. Add the flour, bouillon, and salt to the pan and blend well. Whisk in the cream; add the milk and the liquid from the skillet. Cook, stirring constantly, until thickened. Add 1/2 cup cheese and stir until cheese melts. Add mushrooms. Pour the sauce over the chicken breasts and sprinkle remaining cheese on top.
Bake 25-30 minutes or until the cheese is melted and lightly browned. Sprinkle with paprika and serve immediately.
Serves 4. |
