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 ten people, I eyeball it). You can also use canned chicken or precooked chicken. If you boil your chicken breasts, drain the broth into a bowl. Cool the broth off or put it in the fridge overnight. Then, scrape the skim that forms on the top and freeze in a gallon-sized baggie for later use.

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 thickens, 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 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**