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Creamy Chicken and Mushrooms

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“This recipe makes me want to lick the plate every time (ok, I do when no one is looking). I found a simular recipe in a Championship Dutch Oven Cook Book. This is my changed recipe. This is great in the Dutch Oven as well as on the stove top.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flour, seasoned salt and pepper.
  2. Dredge chicken in mixture and brown in a skillet with 2 Tbl butter.
  3. Lower heat to simmer and cover with lid.
  4. Cook 30 minutes.
  5. Remove chicken and set aside for a moment.
  6. Leaving the drippings in the skillet, add all other ingredients to the skillet, cook and stir until bubbling.
  7. Add the cooked chicken to the bubbling sauce and cook for 5 to 10 minutes more.
  8. Serve over rice and top with parsley flakes for color.

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