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.
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!!!!
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.
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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