Chicken Perigord Style

1. 1

   In large skillet over medium heat, melt 6 Tbsp. margarine. Cook chicken breasts until brown, remove from pan and set aside. In drippings, add 2 Tbsp. margarine and cook mushrooms until golden - about 2 minutes.

2. 2

   With slotted spoon, remove mushrooms. Into drippings, add more margarine if needed.

3. 3

   Stir in flour and salt until well blended.

4. 4

   Gradually stir in broth and milk. Cook, stirring constantly, until thickened.

5. 5

   Add chicken and mushrooms in pan - reduce heat to low, cover and simmer 25 minutes.

6. 6

   Goes well with side dish of fettucine alfredo.

* Per serving · 4 servings · Values may vary.

No additional tips available.