Chicken with Creamy Mushroom Sauce

Chicken with Creamy Mushroom Sauce

Chicken with Creamy Mushroom Sauce

4-6 chicken breasts (again, I use whole chickens that I boiled and I put enough chicken in my dish to serve about 10 people….I eyeball it)

Cube, tear up or do up your chicken breasts.  Saute them lightly in coconut oil, bacon grease, extra virgin olive oil or some other type of oil or butter.  Once each side is sauteed, lay in a dish, covered to keep warm.

Mushroom Sauce

3 T. butter
3 T. flour
2 1/2 c. milk (I use 1%)
Fresh Mushrooms (sauteed)
1/4 tsp. turmeric


Once mushrooms are sauteed, add the turmeric and stir.  Set aside.
Dissolve the flour in the cold milk.  Set aside.

Melt the butter in a saucepan over low heat. Add the dissolved flour. Stir constantly until mixed and all the lumps are gone about 2 minutes. Add seasoning. Continue cooking over low heat until the sauce begins to thicken, stirring constantly. Then add the mushrooms to the white sauce and mix well.

Pour over chicken and serve.

Serves 8

Calories per serving (for the mushroom sauce): 73

**Can I just say, this sauce would be SO fattening and SO worth it if you used heavy cream instead of milk and threw in a couple of handfuls of mozzarella cheese…..sigh and swoon**

Related Posts:

Concoction of Champions

Get Free Email Updates!

Signup now and receive an email once I publish new content.

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.