Ingredients
- 2 large whole chicken breasts
- 1 egg
- 1/4 c. flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 tbsp butter or margarine
- 1/4 lb. fresh mushrooms, sliced
- 1 1/2 c. milk
- 2 tbsp sherry
- 1/4 c. Parmesan cheese, grated
Directions
Cut breasts inhalf. In small bowl, beat egg slightly. On waxed paper mix flour, salt & pepper. Dip chicken into egg, then flour mixture to coat evenly. Melt butter in large skillet, cook chicken till tender and browned, 10 min or till juices run clear. Remove from bone and chop; set aside.
In drippings in skillet, over med heat, add more butter if needed (maybe 2 tbsp) and stir in mushrooms; cook till tender. Stir in flour, and cook one minute. Stir in milk and sherry; cook stirring constantly until mixture thickens. Add chicken back and Parmesah cheese. Cook just until heated through. Serve over biscuits, muffins or cornbread. This can also be served over pasta such as fettuccine. English peas or other vegetables (cooked) may be added to give more body and nutrition.
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Submitted 6/13/05.
Source: My file
Submitted By: Ruth Burbage
burbage@pell.net
Creamed Chicken