Cheesy Chicken Breasts on
Sauteed Mushrooms
Ingredients:
1 pound chicken breast fillet
salt and pepper
1/4 tbsp flour
1/4 large egg, beaten
1/2 tbsp bread crumbs
1/2 large onions, peeled and quartered
1/8 lbs button mushrooms
3/4 tbsp olive oil
1/4 tbsp chopped parsley
1/8 lbs Velveeta cheese
1/4 cup milk
1/2 tbsp butter
1/4 tbsp cornstarch
ProcedureSeason chicken breast fillet with salt and pepper.
Coat with flour, dip in egg, then coat with breadcrumbs.
Panfry chicken breasts for about 3-5 minutes on both side, until cooked.
Remove from heat and set aside.
Slice button mushrooms to roughly make 1/2 inch cubes. (Cut into halves or quarters.) Chop onions.
In a frying pan, saute onions and mushrooms in olive oil. Saute over low heat for 7-10 minutes, until mushrooms are very tender.
Add chopped parsley and season with salt and pepper. Stir-fry for about 1 minute.
Arrange evenly on a serving dish.
Cut up cheese into cubes, transfer to a sauce pan. Add butter and milk.
Heat slowly until cheese has melted. Season with salt and pepper to taste.
Dissolve cornstarch in a little water, stir into sauce a little at a time until sauce has thickened to desired consistency.
Arrange chicken breasts on the bed of sauteed mushrooms, then top with cheese sauce
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