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Charleston Chicken |
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Serves: 4 Print this Recipe2 chicken breasts boned, skinned and halved All-purpose flour 2 tablespoons butter or margarine 1 cup mushrooms sliced 4 ounces canadian bacon cut in small strips (about 1/2 cup) 1 cup whipped cream Watercress sprigs Coat chicken lightly with flour. In a 10-inch skillet over medium heat, brown chicken in butter or margarine for 2 to 3 minutes on each side or until golden brown. Remove chicken from skillet; set aside. In the skillet, sauté mushrooms and bacon for 1 minute or until mushrooms begin to soften. Return chicken to skillet. Add cream; cover and simmer for 5 minutes or until chicken is no longer pink in the center. Transfer chicken to a warm serving plate; cover and keep warm. Boil cream sauce rapidly for 1 to 2 minutes or until slightly thickened (sauce will thicken as it stands). Spoon cream sauce, mushrooms and bacon over chicken. Garnish with watercress. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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