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<blockquote data-quote="moreluck" data-source="post: 484162" data-attributes="member: 1246">Chicken in Cream <ul>
<li data-xf-list-type="ul">3 tablespoons butter or margarine</li>
<li data-xf-list-type="ul">1 small onion, thinly sliced</li>
<li data-xf-list-type="ul">1/4 cup flour</li>
<li data-xf-list-type="ul">1/2 teaspoon paprika</li>
<li data-xf-list-type="ul">1/2 teaspoon salt</li>
<li data-xf-list-type="ul">1/4 teaspoon nutmeg</li>
<li data-xf-list-type="ul">1/8 teaspoon basil</li>
<li data-xf-list-type="ul">4 boneless skinless chicken breast halves</li>
<li data-xf-list-type="ul">1 cup chicken broth</li>
<li data-xf-list-type="ul">1/2 cup heavy cream</li>
<li data-xf-list-type="ul">8 ounces fresh large mushrooms, sliced</li>
<li data-xf-list-type="ul">16 ounces whole pimientos, drained, cut into strips</li>
<li data-xf-list-type="ul">2 tablespoons sherry wine</li>
</ul>
<ol>
<li data-xf-list-type="ol">Melt 1 tlbs butter in large, deep skillet. Add onion and cook until tender, Remove and reserve.</li>
<li data-xf-list-type="ol">Mix flour, paprika, salt, nutmeg and basil in a gallon size plastic bag. Put chicken in bag and shake until well coated.</li>
<li data-xf-list-type="ol">Heat broth in small pan. Melt remaining butter in skillet. Add chicken and cook over med high heat 2 minutes, turning once until light brown.</li>
<li data-xf-list-type="ol">Slowly add hot broth. Cover and simmer over low heat 10 minutes or until chicken is tender. Slowly add cream, increase heat to med low and simmer gently, uncovered 5 minutes longer.</li>
<li data-xf-list-type="ol">Remove chicken to hot platter. Stir in reserved onions, mushrooms, pimentos and sherry into skillet. Increase heat to high and boil gently 3-4 minutes until slightly thickened. Pour over chicken.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 484162, member: 1246"] [B]Chicken in Cream [/B] [LIST] [*]3 tablespoons butter or margarine [*]1 small onion, thinly sliced [*]1/4 cup flour [*]1/2 teaspoon paprika [*]1/2 teaspoon salt [*]1/4 teaspoon nutmeg [*]1/8 teaspoon basil [*]4 boneless skinless chicken breast halves [*]1 cup chicken broth [*]1/2 cup heavy cream [*]8 ounces fresh large mushrooms, sliced [*]16 ounces whole pimientos, drained, cut into strips [*]2 tablespoons sherry wine [/LIST][LIST=1] [*]Melt 1 tlbs butter in large, deep skillet. Add onion and cook until tender, Remove and reserve. [*]Mix flour, paprika, salt, nutmeg and basil in a gallon size plastic bag. Put chicken in bag and shake until well coated. [*]Heat broth in small pan. Melt remaining butter in skillet. Add chicken and cook over med high heat 2 minutes, turning once until light brown. [*]Slowly add hot broth. Cover and simmer over low heat 10 minutes or until chicken is tender. Slowly add cream, increase heat to med low and simmer gently, uncovered 5 minutes longer. [*]Remove chicken to hot platter. Stir in reserved onions, mushrooms, pimentos and sherry into skillet. Increase heat to high and boil gently 3-4 minutes until slightly thickened. Pour over chicken. [/LIST] [/QUOTE]

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