This is a creamy, delicious topping for the Italian Baked Chicken Cutlets
Ingredients
- 1 lb Mushrooms (sliced, rinsed, Baby Bella preferred)
- 1 large Onion (chopped)
- 4 tbsp Butter
- 2 tbsp Olive Oil
- 2 tbsp Flour
- 2 cups Milk (whole or 2%)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Sour Cream
Step by Step Instructions
Step 1:
Add the olive oil and butter into a large pan on medium-low heat. Once the butter is melted add the mushrooms and onions to the pan. Stirring occasionally, cook the mushrooms and onions down until almost all of the moisture has been cooked out, the onions are soft and the mushrooms have been reduced in size. This can take 45 minutes or so but it is worth it as cooking the onions low and slow will bring out their sweetness. Plan this so that the mushrooms and onions have been cooked and are ready for the next step right after you put the chicken in the oven to cook.
Step 2:
Stir in the flour, salt and pepper. Add the milk and continue to stir until the mixture is boiling and has thickened.
Step 3:
Stir in the sour cream and heat it through but make sure you don’t boil the mixture. Reduce the heat all the way and stir occasionally until you are ready to serve.
0 Comments