Chicken Imperial
Chicken Imperial is an moderately easy dinner. Made with 4 large whole chicken breasts, halved, skinned and boned, all-purpose flour, 1/2 c. margarine, 2 tbsp. water and 1 lb. small mushrooms, quartered, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
On waxed paper, coat chicken breasts with 1/4 cup flour.
In 12-inch skillet over medium heat in hot margarine, cook chicken, a few pieces at a time, until lightly browned on all sides.
Set aside.
In drippings in skillet over medium heat, cook mushrooms and onion 5 minutes, stirring frequently.
Stir in cream, salt and pepper; stir to blend well.
Return chicken to skillet.
Reduce heat to low; cover skillet and simmer 20 minutes or until chicken is fork-tender.
Remove chicken.
In cup, blend 1 tablespoon flour with water.
Gradually add to pan liquid, stirring constantly. Stir until mixture thickens.
Spoon over chicken.
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