Chicken with Herb Sauce

Serves: 6
Total Calories: 662


6 chicken breasts, boned and skinned
1/3 cup butter melted
1/4 pound mushrooms sliced
1/2 cup parsley chopped
1/4 cup onion chopped
1/3 cup flour
3 cups chicken stock
3/4 cup light cream
1/8 teaspoon sage
1/8 teaspoon rosemary
1/8 teaspoon basil
1 bay leaf
1/4 teaspoon salt
4 cups white rice, cooked


Brush chicken breasts with melted butter (margarine or shortening may be substituted). Place in shallow pan and bake at 375 degrees F. for 45 minutes. In meantime, saute mushrooms in medium skillet in 2 tablespoons butter or margarine empty mushrooms and juice from pan set aside. In same skillet in 3 tablespoons melted butter or margarine stir parsley (3 tablespoons dried parsley flakes may be substituted), onion, and flour. Blend in chicken stock, cream, and seasonings. Cook and stir until thick and smooth simmer 20 to 30 minutes. Add drained mushrooms. Pour sauce over chicken at end of 45 minute period bake 15 to 20 minutes longer. To serve, placed cooked rice in center of platter. Arrange chicken around rice pour sauce over rice.

Nutritional Facts:

Serves: 6
Total Calories: 662
Calories from Fat: 198

This Chicken with Herb Sauce recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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