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Hotel Duluth's Chicken Breasts with Mushroom Sauce

4 boneless chicken breasts
4 cups fresh mushrooms, sliced
1 cup onions, chopped
2 quarts chicken stock
salt
pepper
garlic salt
flour
1 cup flour
1 cup butter

Dust the chicken in seasoned flour. And saute in some butter until golden brown. Put aside. Saute the mushrooms and onions, add the chicken stock. Make roux of the 1 cup flour and 1/2 cup butter and cook it for 7 or 8 minutes, stirring constantly. Add slowly to the stock mixture, cook until thick. Pour over chicken in baking pan and bake at 350° for 25 minutes. Some of the sauce may be reserved to pour over chicken when serving.

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