a substitute for refried beans in cans, which typically have lard in them. Include your preferred burrito ingredients!
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 tablespoons all-purpose flour, divided
- 1 teaspoon paprika
- 1 ½ teaspoons salt, divided
- ¼ teaspoon ground black pepper
- 6 boneless, skinless chicken breast halves
- ¼ cup butter
- 2 tablespoons water
- 1 ¼ cups half-and-half
- 6 ounces fresh mushrooms, sliced
- 1 tablespoon lemon juice
- 1 ½ cups shredded Cheddar cheese
Instructions
- In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- When chicken breasts are done simmering, remove from the skillet and place in a 9×13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
- Sprinkle with cheese and bake 3-5 minutes more until cheese melts.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 15 g |
| Sodium | 911 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
It was good. As with a lot of other reviews, I doubled the sauce. For me, the original sauce recipe would not have been nearly enough. Next time I will give it more lemon juice which will really give it the kick that my family likes. I will definitely make this again!
Outstanding!! I added fresh mushrooms!!
Awesome so good. Used mozzarella instead of cheddar for my personal taste.
This dish was very easy to make and was delicious. I took everyone else’s advise and doubled the sauce. I also used milk instead of the cream to try to keep the calorie count down. I just added a tiny bit more flour to thinker it since the milk is obviously thinner. The hint of lemon was great. I will definitely make this again!
Instead of skinless boneless breasts, I used skin on and bone in breasts. MUCH juicier and flavorful, and if you don’t eat the skin, just as healthy. As many others did, I skipped the simmering in the skillet for 30 minutes. For more flavor, I sauteed the mushrooms in butter and garlic before adding them to the sauce. We really enjoyed it, and will be making it again.
Thjs was DELICIOUS!!! my entire family gobbled it up! The chicken was juicy, tender and had amazing flavor!!! I will be making this again soon!!!
. Added garlic as per other reviews and it totally overwhelmed the smoked paprika. I would recommend using this recipe as is. The white wine was a nice addition
Doubled the mushrooms and used a 15oz can of evap. milk in place of the half-and-half (which is a nifty trick if you want to reduce fat). Also used leftover flour, made with seasoned salt instead of plain, from dredging the chicken in the sauce. Browned the chicken in a cast-iron skillet, then covered and cooked with about 2T of cooking sherry and 2T water for about 10 minutes. Removed chicken, then cooked the mushrooms with a few diced green onions and one large clove of garlic until they were all softened, then added the flour, followed by the milk, cooking until thickened. Put the chicken back in the pan, then placed all in the oven for 30 minutes. Just sprinkled with a little cheese. We ate with noodles; good stuff!
Fairly simple to make, though it takes a fair amount of time. I used chicken thighs instead of breasts, and I made about half the amount of sauce because I only had 2 thighs (I also used whole milk instead of half and half). There was plenty of sauce left over to put on the rice I had on the side, but I was a little disappointed that it wasn’t very flavorful. If I make it again I’ll probably add some garlic powder and other saltier spices. The chicken was nice and juicy!
Rated a 4 due to alterations made after reading reviews of bland taste and dry chicken. I decided the dryness was likely due to over-cooking since after browning, boneless chicken breast should only need 30 minutes in the oven to be done. I did the following: Added salt, pepper and garlic powder to the flour mix. Reserved the flour mix for the sauce. Skipped the simmering in the skillet for 30 minutes part … just browned the chicken well in the butter then put in a baking dish and covered with the mushrooms. Doubled the sauce ingredients (to use with side dish)… still added the water with some half & half and the reserved flour mix.. whisked till mixed well.. added the rest of half & half.. cooked till bubbly and thicker.. added lemon and poured over chicken and mushrooms.. baked 30 min. Like others, I forgot the cheese, but it didn’t need it. Family loved it.. chicken was tender and juicy.
Have made it oh so many times… and it’s always been a hit.. with Family and friends.
I followed the recipe exactly and served it over mashed potatoes. It was very tasty. Next time I will probably add a little more paprika and some garlic for our family’s taste.
I’d have to agree with another reviewer that it was a bit on the bland side. Not sure how to spruce it up without ruining it. Did add garlic and a splash of white wine.. Just wish it would have tasted more like it smelled..
I made this for me and my boyfriend tonight. He loved it, but I thought it tasted a little bland. The consistency of the sauce and the mushrooms were great, I just thought it could have used a little more flavor from somewhere. My mom suggested maybe some white wine in the sauce next time.
I can’t stop raving about this recipe. The lemon juice gives it that extra kick. Will make again.
Great recipe. I agree that it is rich. I seasoned the chicken with salt, garlic powder and black pepper. Used a little more flour and per other’s recommendations I doubled the sauce.
amazingly delicious for the ingredients.. i made it once, just to see, and my family has demanded it again and again!
This is a great recipe! I made it exactly as written but used 1/2 the chicken because I like a lot of sauce, which was nice and creamy with a yummy little tang to it from the lemon. The chicken was just a little bit dry and next time I will try skipping the simmering and just go straight to baking.
This recipe was nice and creamy and tangy. The chicken was moist and the sauce was tasty.
Hmm..this was ok. Seemed like a lot of work to bread them and brown them only to drown them in sauce, which made them soggy. It wasn’t inedible, just not a lot of flavor considering the paprika and butter and cream. Lovely color though, and my guests liked it but most likely won’t make it again.
This recipe was very good except i no i will double the sauce next time.