Thursday, August 9, 2012

Chicken Imperial

There are certain go-to dishes I always pull out when we have dinner guests. Usually they're ones that are universally pleasing, relatively affordable, easy to prepare and taste way more fancy than they really are.

Case in point: my mom's Chicken Imperial.

This is one of my favorite recipes of all time and, while it's a regular feature on my monthly recipe repertoire, it's also one of about five different things I typically make when we have someone over. It hits on all the I-can-cook-like-a-gourmet-chef high points while still allowing plenty of time to have a glass of wine and play host. And, it basically makes me look like a complete genius in the kitchen, even though someone with seriously mediocre skills could pull this off.

For extra "fancy points," pair with equally easy but gourmet-sounding roasted asparagus or roasted Brussels sprouts and a chilled bottle of white wine.

Chicken Imperial

2 large boneless, skinless chicken breasts
2 tbsp. butter
 1/2 c. chopped onions
1 c. fresh mushrooms, thinly sliced
2 tbsp. flour
1/4 c. white wine
1 c. cream
1 tsp. salt
dash of pepper

In a skillet, cook the chicken in butter until lightly browned on both sides. Remove chicken and set aside.

In same skillet, sauté onions and mushrooms until soft. Blend in flour and slowly add wine, stirring until well blended. Stir in cream, salt and pepper. Cook until sauce is thickened.

Place chicken pieces in greased baking dish and pour sauce over. Cover and bake at 350 degrees for 30 min. or until chicken is tender.

Serve over rice or egg noodles. 

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