Chicken in Cream Sauce with Mushrooms and Sun-Dried Tomatoes

Average rating of 2/5. (4 Ratings)
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Tessa, Canada

What you'll need

  • 2 whole chicken breasts (deboned, skin off, and cut into 4 servings)
  • 1 can of 2% evaporated milk
  • 1 organic herb broth cube
  • small handful of sun-dried tomatoes (not the ones in oil)
  • 1 pkg. of mushrooms, sliced
  • dash or 2 of white wine
  • 1 or 2 garlic cloves, finely chopped
  • 1 shallot finely chopped
  • salt & pepper to taste
  • Approx 1 Tbsp. of olive oil
  • fresh or dried parsley to taste

How to make it

  1. Saute chicken, shallot, and mushrooms in olive oil until chicken is browned. Add garlic and saute for a minute more.

  2. Crumble broth cube over mix and add dash or 2 of white wine to dissolve cube and deglaze pan. (I add about a 1/4 to 1/3 cup.)

  3. Pour evaporated milk over mix and add sun-dried tomatoes.

  4. Simmer on low until chicken is tender -- about 1/2 hour. Add salt and pepper to taste.

  5. If your sauce gets too thick, add a little more evaporated milk. Add parsley and simmer a couple minutes more.

  6. Serve over grilled polenta with a mixed green salad on the side.

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