January 12, 2010

Chicken Breast Gourmet

I found this recipe on Get Off Your Butt and Bake and it was really good!

6 medium boneless, skinless Chicken Breasts
1 tsp. salt
1 cube butter or marg.
*I use half marg. half butter, so it doesn't burn
1 (4 oz.) can mushrooms, drained (opt)
3 Tbsp. seasoned flour
1 1/2 Tbsp. fresh squeezed lemon juice
1/2 C. flour
1/2 onion, chopped (opt)
1 chicken bouillon cube
1 Cup water
1/2 pt. cream (1 cup)

Flour chicken; Melt butter in skillet over medium heat. Add floured chicken, and fry slowly, until golden brown on both sides. Remove & arrange chicken to 9x13 " glass pan & season with more Salt & pepper. Brown onions and mushrooms in remaining juices in skillet; stir in seasoned flour. Add bouillon cube, and 1 cup hot water; add lemon juice and finally the cream very slowly.
Let sauce simmer until thickened. Pour sauce over chicken. Cover with tin foil. Bake at 300 degrees for 2 hours. Enjoy! (This is also great the next day warmed up and served over fettuccine noodles)