Swiss Chicken
Lindsay
Chicken sauce served with puffed pastry
ingredients
- Butter
- 1 onion, chopped
- 1 lb chicken breasts, cut into cubes
- 1 pint half and half
- 1/2 lb white mushrooms, sliced
- flat leaf parsley, chopped
- 1 cube vegetable boullion
- cornstarch
- white wine
- dry mustard, garlic & onion salt, pepper, Aromat seasoning
directions
- 1
1. Heat butter in a frying pan on high temp
- 2
2. Add chopped onion; cook until onion is light brown
- 3
3. Add seasoned chicken, cook until it is light brown
- 4
4. Add some white wine (about 1/2 c), cook about 2 min
- 5
5. Add half and half and stir frequently; cook on lower temperature
- 6
6. Put 1 cube of vegetable boullion into sauce and stip until blended
- 7
7. Add the mushrooms and cook for about 6-7 minutes or until they are soft
- 8
8. Add chopped parsley and cook for an additional 4-5 minutes.
- 9
9. Add some cornstarch to thicken the sauce; stir well so no clumps form
- 10
10. Serve with noodles or puffed pastry
Source: Melissa Miller Scarpate
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