4 boneless, skinless chicken breasts
Mushroom sauce:
1 clove garlic, minced or 1/8 teaspoon garlic powder
1 slice of an onion, finely chopped
2 tablespoons butter
1 can mushrooms, undrained, finely chopped
1 cup chicken broth
3/4 cup heavy cream
1/8 teaspoon nutmeg
1/4 teaspoon pepper
4 ounces cream cheese
Preheat oven to 425 degrees. Place chicken breasts in an oiled 9" square pan, bake uncovered 30 minutes.
While chicken is baking, saute the garlic (if using fresh) and onion in the butter until translucent, but not browned. Stir in the remaining ingredients except the cream cheese. Bring to a boil, then turn the heat to low and simmer 2 minutes, stirring often. Turn heat to medium, stir in the cream cheese, stirring until cheese is melted. Continue cooking, stirring often, until sauce is thick.
Remove chicken from pan, discard drippings, return chicken to pan. Pour sauce on top, bake uncovered 15 minutes.
Mushroom sauce:
1 clove garlic, minced or 1/8 teaspoon garlic powder
1 slice of an onion, finely chopped
2 tablespoons butter
1 can mushrooms, undrained, finely chopped
1 cup chicken broth
3/4 cup heavy cream
1/8 teaspoon nutmeg
1/4 teaspoon pepper
4 ounces cream cheese
Preheat oven to 425 degrees. Place chicken breasts in an oiled 9" square pan, bake uncovered 30 minutes.
While chicken is baking, saute the garlic (if using fresh) and onion in the butter until translucent, but not browned. Stir in the remaining ingredients except the cream cheese. Bring to a boil, then turn the heat to low and simmer 2 minutes, stirring often. Turn heat to medium, stir in the cream cheese, stirring until cheese is melted. Continue cooking, stirring often, until sauce is thick.
Remove chicken from pan, discard drippings, return chicken to pan. Pour sauce on top, bake uncovered 15 minutes.