Creamy Garlic Mushroom Chicken by CK
1½ pounds boneless skinless chicken thighs, or breasts
2 Tablespoons olive oil
8 ounces sliced mushrooms
3 garlic cloves, minced or whole
1 cup chicken broth
½ cup heavy cream
2 ounces cream cheese, softened
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 Tablespoon flour
In a large skillet add olive oil and cook the chicken on medium high heat for 35 minutes on each side or until brown
and until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced to the skillet
mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper to the skillet. Cook over
medium heat and whisk until smooth. Add the flour and continue to cook for 12 minutes until it starts to thicken. Add
the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of
minutes and serve immediately.
Sour Cream Swiss Steak by GKT
1/3 c. flour
1 ½ tsp. each salt, pepper, paprika and ground mustard
3 lbs. boneless round steak, cut into serving-size pieces
3 Tbsp. vegetable oil
3 Tbsp. butter
1 ½ c. water
1 ½ c. sour cream
1 c. chopped onion
2 garlic cloves, minced
1/3 c. soy sauce
1/4-1/3 c. brown sugar
3 Tbsp. flour
In a shallow bowl, combine flour, salt, pepper, paprika and mustard, dredge the steak.
In a large skillet, heat oil and butter. Cook steak on both sides until browned.
Carefully add water; cover and simmer for 30 minutes. In a bowl, combine sour cream, onion,
garlic, soy sauce, brown sugar and flour; stir until smooth. Transfer steak to a greased 2 ½ qt. baking dish;
add sour cream mixture. Cover and bake at 325 for 1 ½ hours or until tender. Sprinkle with paprika if desired.