Ingredients

The following ingredients have 6 Servings
  • 2 lbs skinless, boneless chicken breast
  • 10 oz sliced mushrooms
  • 8 oz half and half (you may use whole milk or heavy cream)
  • 3/4 tsp garlic powder, divided
  • 7 tbsp butter, divided
  • 1/2 cup flour, plus 3 tbsp
  • 1/2 cup water
  • salt and pepper to taste
  • 1 tsp dried parsley (optional)

Instruction

  • First, cut chicken breast lengthwise and then in half. Sprinkle salt and pepper (to taste) and 1/2 tsp of the garlic powder among all of the chicken coating both sides.
  • Next, dredge both sides of the seasoned chicken in 1/2 cup of flour.
  • Then, add 4 tbsp of the butter to a large skillet on high heat. Brown the chicken for 2 minutes on each side and put on a plate.
  • Next, turn heat down to med/high. Add remaining 3 tbsp of butter to the skillet along with 3 tbsp of flour and mix together until bubbly.
  • Add half and half and stir until thickened about one minute.
  • Stir in the chicken and mushrooms to the skillet, cover and cook for 15 min or until the chicken is no longer pink when cut into the thickest part of the chicken. Garnish with parsley flakes if desired.