RECIPE OF THE SEASON
An original recipe from Gloria’s kitchen
- 4 boneless, skinless chicken breasts (approximately 1 ½ lbs.)
- 1 tablespoon cooking oil
- 1 lb. sliced mushrooms
- 2 tablespoons reduced fat sour cream
- 1 ½ tablespoons flour
- ¾ to 1 1/4 cup chicken broth or water
- ¼ lb. sliced Swiss cheese
- salt & pepper to taste
Heat cooking oil in a large skillet. Add mushrooms and sauté on medium heat for about 10 minutes, or until mushrooms begin to soften.
Sprinkle chicken breasts with salt & pepper.
Move mushrooms to one side of skillet and add chicken to skillet and brown on each side.
Lower heat slightly and continue cooking 10 to 15 minutes, or until chicken is tender, adding small amounts of water to de-glaze the pan if chicken starts to stick or burn.
In a small bowl mix sour cream and flour, stirring well to remove all lumps.
Add ¾ cup broth or water to sour cream mixture, a little at a time, making a smooth sauce.
When chicken is cooked through add sour cream sauce to skillet, mixing well with mushrooms and chicken.
Allow all ingredients to heat through for 2 to 3 minutes, adding more water or broth if necessary to make sauce the consistency of gravy.
Add more salt if necessary.
Remove chicken breasts to individual casserole dishes, smothering with the mushroom and sour cream gravy.
Cover each chicken piece with slices of Swiss cheese.
Heat individual servings in microwave oven 1 minute or so to melt Swiss cheese.