It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is CHICKEN BREASTS w/BRANDIED MUSHROOM SAUCE from KAREN’S KITCHEN!!

It’s been a while since I’ve posted a recipe from my own kitchen, so today’s recipe should be one of those special ones you might pull out when you have company coming. It’s basically chicken but elevated to new heights. It’s flavorful and satisfying and oh, so, yummy! And, it really doesn’t take long to cook something special.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 756 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHICKEN BREASTS w/BRANDIED MUSHROOM SAUCE
[From Karen’s Kitchen]
(Serves 8)

8 boneless chicken breast halves, skinned
2 envelopes instant cream of chicken flavored soup mix
4 oz. Gruyere cheese
1 cup heavy cream
1 cup prepared Caesar-Salad Dressing
1/4 cup cognac
1/2 lb. sliced mushrooms
2 T. minced parsley

With a meat mallet, pound the breasts to 1/4-inch thick. Cut cheese into eight 3×1/4×1/2-inch pieces. Place each in the center of a breast. Fold the edges of the chicken over the cheese and secure them with wooden toothpicks. Place in a shallow casserole and coat with salad dressing. Cover and refrigerate for one hour.

Drain chicken; pat dry. In a skillet, over medium-high heat, heat 2 T. salad oil. Brown chicken on all sides; transfer to a platter and keep warm.

Remove all but 2 T. drippings. In drippings, saute sliced mushrooms for 5 minutes. Add soup mix, heavy cream, 1/4 cup water, cognac, and parsley. Bring to a boil, stirring constantly.

Return chicken to the pan and coat the tops with some sauce to cover them. Simmer, covered, 15 minutes or until tender. Remove wooden toothpicks before serving.

Happy Eating!