Recipe by Carole McCully
"I've been making this for over 10 years and it is always a hit. Great with rice pilaf and Brussels sprouts."
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all-purpose flour, divided
1 1/2 teaspoons
ground black pepper
boneless, skinless chicken breast halves
1 1/4 cups
fresh mushrooms, sliced
1 1/2 cups
shredded Cheddar cheese
This chicken was so tender and juicy. My Kids and husband ate it ALL! I even forgot to put the cheese on top and they devoured it! This has just become a staple in my home.
Hmm..this was ok. Seemed like a lot of work to bread them and brown them only to drown them in sauce, which made them soggy. It wasn't inedible, just not a lot of flavor considering the paprika and butter and cream. Lovely color though, and my guests liked it but most likely won't make it again.
Great recipe. I agree that it is rich. I seasoned the chicken with salt, garlic powder and black pepper. Used a little more flour and per other's recommendations I doubled the sauce.
This recipe is fantastic but very fattening! I substituted 1% milk for the half and half and used a no fat cheese and cut the butter by a tsp.and increased the flour a little bit for thickening It was still Fantastic!!!!
I can't stop raving about this recipe. The lemon juice gives it that extra kick. Will make again.
This recipe was very good except i no i will double the sauce next time.
I made this tonight and it got great reviews from my family. My 3 year old really enjoyed it. It is a lovely company recipe. The hint of lemon was a nice touch!
amazingly delicious for the ingredients.. i made it once, just to see, and my family has demanded it again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 221
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