Chicken with Mushroom Sauce


Chicken with Mushroom Sauce

Submitted by Susanne Hendricks


  • Mushroom Sauce:
  • 3 Tbsp. butter
  • 8 oz. fresh mushrooms sliced
  • 3 Tbsp. all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 Tbsp. minced chives
  • 1 Tbsp. minced parsley
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/8 tsp. ground pepper
  • 1/2 cup sour cream
  • Chicken:
  • 1 Tbsp. vegetable oil
  • 4 boneless skinless chicken breast halves
  • Continued above
  • 4 slices ham
  • 4 slices Monterey Jack cheese
  • 2 English muffins split and toasted
  • 1/2 red bell pepper cut into thin strips


  • For mushroom sauce, melt butter in medium saucepan over medium heat. Add mushroom; cook until tender. Remove with slotted spoon; set aside. Stir flour into pan; cook until bubbly. Slowly whisk in broth. Add mushrooms, chives, parsley, mustard, salt, and pepper. Cook, stirring constantly, until thickened. Stir in sour cream; heat until hot. Do not boil. Keep warm on very low heat. For chicken, heat oil in large skillet over medium heat. Add chicken; cook, turning occasionally, about 8 minutes or until chicken is browned and no longer pink in center. Reduce heat to low; place ham, then cheese on chicken. Cover and cook 1 to 2 minutes or just until cheese melts. Place chicken on English muffins. Spoon sauce over chicken and top with pepper strips.