Sautéed chicken breasts with mushroom sauce from Joy of Cooking (75th Anniversary Edition 2006) (page 437) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 31, 2011

    Her method for doing the chicken breasts works super well so long as the pan is very hot. The sauce was done with half and half and it was still rich enough and quite nice. Quite quick to make.

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