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Categories:Viewed: 60 - Published at: 5 years ago
Ingredients
- 2 whole fryer breasts, skinned, boned and split
- 2 Tbsp. butter or margarine
- 1 clove garlic, minced
- 1 Tbsp. minced onion
- 2 c. sliced fresh mushrooms
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 c. milk
- 1/3 c. chopped fresh parsley
- 1/4 c. Dijon-style mustard
Method
- In large skillet over medium-high heat, cook chicken on all sides in butter until brown and tender, about 15 to 20 minutes. Remove chicken to heated platter; keep warm.
- To drippings in skillet, add garlic, onion, mushrooms, salt and pepper.
- Cook until onion is soft, about 5 minutes.
- Stir in milk, parsley and mustard.
- Simmer, stirring occasionally, until sauce is slightly thickened.
- Return chicken to pan; heat through, about 3 to 5 minutes.
- Serve immediately.
- (Rice is a nice side dish with this.)
