|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Serve this easy, delicious chicken dish over rice or split biscuits for a wonderful family meal. Serve along with a tossed salad or sliced fresh tomatoes and cucumbers.
Toast points or puff pastry shells make a good base for this chicken as well.
- 1 pound boneless chicken breasts
- 2 tablespoons butter (divided)
- 1 tablespoons extra-virgin olive oil
- 1 medium onion (chopped)
- 6 ounces mushrooms, sliced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup peas (cooked)
- Kosher salt and pepper, to taste
Cut the chicken into small cubes.
In a large skillet over medium heat, melt 1 tablespoon of the butter with the olive oil. Add the chicken and onions and cook, stirring, for 3 minutes.
Add the sliced mushrooms and parsley and continue cooking, stirring, for about 5 minutes, or until mushrooms are golden brown and onions are softened.
With a slotted spoon, move the chicken mixture to a bowl; set aside.
In the same skillet, melt the remaining tablespoon of butter over medium heat. Add flour and stir until well blended. Add the chicken broth and cook, stirring, until thickened. Add the heavy cream and stir the chicken mixture back into the pan. Stir in the cooked peas and add salt and pepper, to taste.
Continue cooking, stirring frequently, for 5 minutes.
Serve over split biscuits or hot cooked rice.