Saturday, August 13, 2011


3 T butter or margarine
8 oz. fresh organic mushrooms, sliced thin
3 T all-purpose flour
1 1/2 cups chicken broth
1 T minced chives
1 T minced parsley
1 t Dijon mustard
1/2 t salt
1/8 t freshly ground pepper
1/2 cup sour cream


1 T vegetable oil
4 boneless skinless chicken breast halves
4 slices ham
4 slices Monterey Jack cheese
2 English muffins, split and toasted
1/2 red bell pepper  , cut into thin strips

For mushroom sauce, melt butter in a medium saucepan over medium heat. Add mushrooms; cook until tender. Remove with a slotted spoon; set aside. Stir flour into pan, cook until bubbly. Slowly whisk in broth.
Add mushrooms, chives, parsley, mustard, salt and pepper. Cook, stirring constantly, until thickened. Stir in sour cream; heat until hot.
DO NOT BOIL. Keep warm on very low heat.
For Chicken, heat oil in large skillet over medium heat. Add chicken, cook, turning occasionally about 8 minutes or until chicken is browned and no longer pink in center.
Reduce heat to low; place ham, then cheese on chicken. Cover and cook 1 to 2 minutes or just until cheese melts. Place chicken on English muffins. Spoon over chicken and top with pepper strips.
4 servings.

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