CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
Come home to delicious chicken breast slow cooked in a creamy mushroom sauce - a hearty dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 12
Number Of Ingredients 12
Steps:
- Melt butter in 12-inch nonstick skillet over medium heat. Cook leek in butter 2 minutes, stirring occasionally. Stir in mushrooms. Cook 2 minutes, stirring occasionally. Remove mushroom mixture from skillet.
- Sprinkle both sides of chicken with seasoned salt and pepper. Cook chicken in skillet 3 to 5 minutes or until browned on both sides. Layer chicken and mushroom mixture in 5- to 6-quart slow cooker. Mix broth, wine and mustard; pour over chicken and mushrooms.
- Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Remove chicken from cooker; cover to keep warm. Mix half-and-half and flour until smooth; stir into mixture in cooker. Cover and cook on high heat setting 10 to 15 minutes, stirring occasionally, until mixture thickens. Stir in bell peppers. Serve sauce with chicken.
Nutrition Facts : Calories 185, Carbohydrate 4 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg
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