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Chicken with a creamy twist
Serve with pasta, rice or a simple green salad. The colorful presentation is hard to miss. - photo by Shannon M. Smurthwaite
If chicken is a family mealtime favorite at your house and you often feel you are in a cooking rut, here is a creamy twist and solution to your menu planning.

This smooth blend of whipping cream and vegetables will quickly rise to the top of a recipe collection. The ease of this dish is in the preparation of ingredients. I recommend having everything ready to assemble because this main course comes together fast.

Served with pasta, rice or even a simple green salad, its colorful presentation is hard to overlook.


Connie's Chicken and Cream

Serves: 4-6

4-6 chicken breasts, halved, uncooked

-1 cup flour

pepper, to taste

2 tablespoons oil

2 tablespoons butter, not margarine

8 ounces fresh mushrooms, washed and sliced

1 cup carrots, washed and grated

2 cups whipping cream, do not whip

2-3 cloves garlic, minced or crushed

teaspoon salt

teaspoon pepper

Place flour and pepper to taste in shallow dish, blend with fork. Dredge chicken pieces and lightly shake off excess flour.

In large frying pan, heat butter and oil together, being careful not to burn. Lightly fry each chicken piece about 3-4 minutes on each side. Place chicken in 9-by-13 baking dish.

Add mushrooms to the same frying pan and lightly saute. Top the chicken with the mushrooms, distributing evenly. Add fresh-grated carrots to top the mushrooms.

In medium mixing bowl, stir together whipping cream (do not whip), garlic, salt and pepper. Carefully pour the mixture over the chicken and vegetables.

Cover and bake at 350 degrees for one hour. Serves 4-6.

Serve with pasta or rice. Garnish with grated cheese, optional.