Chicken breast with dilled mushroom sauce

4 servings

Ingredients

Quantity Ingredient
2 mediums Chicken breast, skinned halved lengthwise, no bone
Butter or margarine, melted
2 tablespoons Green onion, sliced thin
1 tablespoon Butter or margarine, melted
2 teaspoons Flour
2½ ounce Jar mushrooms, drained
¼ cup White wine
½ teaspoon Dried dillweed
¼ teaspoon Salt
Dash pepper
⅓ cup Dairy sour cream
3 tablespoons Milk
Hot cooked green noo

Directions

Place chicken breasts between 2 pieces of clear plastic wrap. Pound o from center with meat mallet to ¼" thick. Remove wrap; brush each s of chicken with melted butter. Place on rack of unheated broiler pan. Broil for 6 to 8 minutes, turning once. Brush occasionally with melte butter. Meanwhile, in small saucepan cook onion in the 1 tbs. butter until ten not brown. Stir in flour; add mushrooms, wine, dillweed, salt and pep Cook and stir till thickened and bubbly. Cook and stir 1 minutes more Stir in sour cream and milk; heat through. Serve chicken breasts with noddles. Pour sauce over chicken and noodles and serve. Recipe from B H G Toaster Over Cookbook.

Submitted By TANANA REYNOLDS On 05-22-95

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