Portabella Cream Chicken and Rice

2 serv chicken parts
1 tbsp oil or butter
4 med portabella mushrooms washed and sliced
2 tbsp flour
1/2 c cream or milk
1/2 c chicken bullion (water and granules)

Sear chicken parts in oil in skillet. Add mushrooms lower heat. Brown lightly. Add 1/4 cup water salt and pepper. Cover and simmer 20 minutes or until chicken is done and water is completely evaporated. Add a little more oil to make 1 tbsp. Remove chicken, cover and keep warm. Brown flour lightly in oil and mushrooms. Add liquids and adjust salt and pepper. Lower heat. Stir and simmer til smooth. When smooth, add chicken pieces and simmer 2-3 min to coat chicken well.
Serve with rice and vegetables. Microwave: Note that I have yet to find a way to make smooth flavorful gravies and sauces using the mw.

Tip: Freezing mushrooms. Wash, wipe with a paper towel. Cut off the stem end and slice 8 oz fresh mushrooms. Melt 3 tbsp butter in a heavy skillet on med heat. Add mushrooms. Saute slowly until mushrooms are just done. Cover and set aside til cool. Put mushrooms in small freezer bag. Squeeze out the air and flatten the bag. Lay it flat in the freezer. When it is frozen, you can break off a few tablespoons of mushrooms (chop frozen slices for dices) for recipes.

Return to recipes or front page