| Prep Time | 30 minutes |
| Servings |
servings
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Ingredients
- 4 chicken breasts sliced thin
- 2 Tablespoons butter
- 1 teaspoon oil
- salt and pepper to taste
- 8 ounce fresn mushrooms sliced
- 1/2 white onion sliced thin
- 15 ounces beef broth low sodium
- 2 Tablespoons sour cream
- 2-3 Tablespoons E-Z Gel
- 1-2 cups mozzarella shredded
Ingredients
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Instructions
- In a large skillet heat butter and oil. Sprinkle chicken breasts with salt and pepper and place in the skillet. Brown on both sides until done through. Move to a plate and cover to keep warm.
- Add mushrooms and onions to hot skillet along with an additional Tablespoon of butter and a sprinkle of salt. Cook for 4-5 minutes until mushrooms and onions are soft. Add wine and broth and simmer for 7-10 minutes until liquid reduces to half. Add sour cream and mix well. Thicken with E-Z Gel. Add additional salt and pepper if needed. Depending on the salt level of your beef broth you may not need any salt at all.
- Place chicken breasts on a sheet pan and top with cheese. Place in a 350 degree oven for 3-5 minutes until cheese is well melted.
- Serve chicken and sauce over brown rice or mashed potatoes.
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