 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 ounce(s) butter |
1/4 cup(s) flour |
1 1/2 cup(s) chicken broth |
1 1/2 cup(s) white wine |
2 tablespoon(s) lemon juice |
1 cube(s) chicken bouillon cube |
1/2 teaspoon(s) kitchen bouquet (optional) |
1 whole(s) lemon sliced |
8 ounce(s) sliced mushrooms |
1/4 pound(s) butter |
2 whole(s) chicken bonelss breasts |
2 cup(s) flour |
Directions:
1. In a pan over low heat, melt 2 oz. Butter and stir in Flour to create a roux. Slowly stir in Chicken Broth, White Wine, and Lemon Juice. Stir constantly. Turn heat up to medium low and stir until thickens. Add Bouillon cube and Kitchen Bouquet. Stir until bouillon is dissolved. Remove from heat and set aside.
2. In a large frying pan, melt additional stick of butter over low heat. Cut breasts into strips. Dredge through flour to coat. Place in frying pan and turn heat up to medium low. When flour starts to brown, turn to other side. Add mushrooms and lemon. Cover. As chicken is done, add 2 cups prepared sauce.
3. Heat through and serve over rice.
|
|