I tried a new recipe tonight for supper, and it turned out great. As usual I altered as I went to keep the recipe tasty and frugal. I guarantee you this tasted like a gourmet restaurant recipe. It was devine!
Chicken in Cream Sauce Recipe
A couple chicken breasts split in half (technically you could use any cut of meat with the skin removed)
1 packet of corn beef (like the inexpensive little Hormel packets)
1 container of mushrooms
1 onion finely chopped
1 TBLS veg. oil
2 TBLS margarine
2 TBLS flour
1/2 cup of sour cream
1 pinch nutmeg
1 pinch salt and pepper
1 TBLS chicken broth granules
1 cup milk (this is appx. I just add slowly from the carton until I have the saucy consistency I want)
Cook the onions slowly in the veg. oil until they are soft, then add the mushrooms. Add the salt, pepper, chicken broth granules, nutmeg. Melt the margarine and add 2 TBLS flour, then the sour cream and enough milk to make a creamy sauce. Cut the chicken breasts in half the long way (again) and wrap in corn beef. Place in a baking dish and top with the sauce. I cooked mine in this great clay dish, for a nice presentation (we had dinner guests) Bake at 350 for about 1.5 hours until chicken is cooked and the sauce is bubbly. I topped my serving dish with a little paprika and green onions. It was melt-in-your-mouth good!
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Hi Beth!
I typically only use boneless chicken breasts, it should taste the same right? Also, would this be a great meal to freeze ahead of time?
THanks for the recipe!
Kerry
I should have specified about the boneless thing. I used boneless chicken breasts when I made this so that the entire cut was edible (no fat, skin, bone, etc). I would think this would freeze fine. I’ve never had trouble with freezing sour cream/milk based sauces. I do it all the time.