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!