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Mushroom Chicken over Rice

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“I first saw this recipe in a Good House Keeping Cooking Book years ago. And it has turned into one of my families favorite. This is a great recipe as you can use just the number of breast you need or add more without having to add more other ingredients. Follow Rice package instructions for prep on rice. Is good over white or brown. I usually use milk, at least 1/4 cup as I don't often have cream on hand but the cream does make it scrumptious. We usually use more mushrooms because we love the mushrooms. You can sub canned mushrooms but they don't add as nice a flavor to the finished dish. Try Beef Broth for a heartier taste as well. If you follow the recipe exactly in preparation it will come out perfect everytime. Even if the gravy starts out lumpy!”

Ingredients Nutrition


  1. In Skillet melt 2 - 3 Tablespoons Butter over medium heat.
  2. Sear Chicken on both sides. Remove to plate leave drippings.
  3. Melt 2 - 3 Tablespoons additional Butter
  4. Saute Mushrooms until color changes, remove to plate leave drippings.
  5. Add remaining Butter.
  6. Whisk Flour into melted butter and drippings.
  7. Add can of Chichen Broth. Stirring with whisk.
  8. Stir in Cream or Milk. Salt and Pepper to taste.
  9. Return Chicken and Mushrooms to gravy. Cover with lid and simmer for 20 minutes.
  10. Serve over Rice.

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