Chicken Imperial - Recipe


CHICKEN IMPERIAL
4 whole chicken breasts, halved & deboned 1/2 c. butter 1 lb. mushrooms, cut 1 tbsp. onion, minced 1 c. heavy cream 1/4 c. dry sherry 1 1/2 tsp. salt 1/8 tsp. pepper Flour Remove skin from chicken. Coat chicken with flour. Over medium heat, in hot butter, cook chicken until lightly brown on all sides. Set aside. In drippings over medium heat, cook mushrooms and onion for 5 minutes. Stir in cream, sherry, salt and pepper. Blend well. Return chicken to sauce. Reduce heat to low, cover and simmer for 20 minutes. Remove chicken and add 1 tablespoon flour with 2 tablespoons water, stirring constantly. Serve over wild rice or noodles. (You may add extra cream instead of the flour and water.)

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Chicken Imperial

· Mar 17 · #189786

SueG (New York) says:

This is the exact Chicken Imperial recipe that I hunted down from a friend's mother and have been passing it around for decades. It's 1 of the most delicious and easy chicken dishes ever. Careful though, it's so tasty and addicting you won't have leftovers and they'll be fighting over the last piece. Great paired with egg noodles or pasta, a side of veggies (string beans are great), roast potatoes etc. I personally could eat a big serving of this alone and I have! Can't wait to try it with a wild rice blend as wild rice is my favorite and I think would be the perfect pairing for this. If you don't have bone in chicken, 4 large boneless chicken breasts or 8 thinner cutlets work beautifully. Impress your family & guests with this simple and flavorful recipe.

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