Indonesian Chicken Sate'
INGREDIENTS:
2 12-ounce packages COUNTRY 2 c Packaged sliced fresh
-PRIDE -mushrooms
-Fresh & Ready Lemon Pepper 2 ts Fresh or frozen snipped
-Seasoned Chicken Breast -chives
-Fillets (4 fillets) -l/2 cup whipping cream
1/4 c Margarine or butter
2 12-ounce packages COUNTRY 2 c Packaged sliced fresh
-PRIDE -mushrooms
-Fresh & Ready Lemon Pepper 2 ts Fresh or frozen snipped
-Seasoned Chicken Breast -chives
-Fillets (4 fillets) -l/2 cup whipping cream
1/4 c Margarine or butter
In skillet cook chicken in margarine over medium heat 8 to 10 minutes or until chicken is tender and no pink remains, turning occasionally so chicken browns evenly. Transfer chicken to serving platter, reserving drippings in skillet. Cover; keep warm.
Add the mushrooms and chives to the reserved drippings in the skillet. Cook and stir for I to 2 minutes or until the mushrooms are tender. Stir in the whipping cream; boil gently for 3 minutes or until the sauce is slightly thickened, scraping up the browned bits on the bottom of the skillet. Spoon the sauce over chicken to serve. Makes 4 servings.
Add the mushrooms and chives to the reserved drippings in the skillet. Cook and stir for I to 2 minutes or until the mushrooms are tender. Stir in the whipping cream; boil gently for 3 minutes or until the sauce is slightly thickened, scraping up the browned bits on the bottom of the skillet. Spoon the sauce over chicken to serve. Makes 4 servings.