This is another dish if you want to make a healthy and feel good dinner in a jiffy. I love the simplicity of this white sauce. And it’s very versatile. I’ve used it with different ingredients to make different sauces. This chicken in mushroom cream sauce served with smashed potatoes was truly another soul food. Served with a cup of hot tomato soup. Exactly what we need to warm us up in this freezing cold.
Here’s how I made it.
Chicken in Mushroom Cream Sauce
1 can (370 ML) Carnation evaporated milk
2 tbsp butter
2 tbsp flour
1 cup slices mushrooms
2 cloves garlic, chopped
4 small boneless, skinless chicken breasts
Salt and pepper to taste
2 tbsp oil
Heat butter and flour in a sauce pot on medium high heat.
Roast the flour until raw smell disappears
Now add mushrooms, salt, garlic and cook for about 2 minutes.
Add evaporated milk and cook till the sauce thickens. It usally coats the back of the spoon, a very good indicator that the sauce is ready.
In a hot skillet, add oil.
Salt and pepper the chicken breast and sear to get the brown crust on both sides.
Pour sauce on top of chicken, cover and cook on medium heat for about 5 more minutes or until chicken is cooked through.