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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 chicken breasts.  Lay in 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 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**

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