Recipe of the Week 1-3-2012

Posted on January 3rd, 2012 by host

Chicken Napoleon


  • (2 oz) butter
  • 4 Chicken Breast
  • flour
  • salt, pepper
  • 2 onions
  • 1 Chopped Zucchini
  • 2 chicken stock cubes
  • 8 oz   Sliced Mushrooms
  • 2 cup Philly Cooking cream
  • 2 tablespoons chopped parsley


Melt the butter in a hot pan. Lightly brown the chicken pieces then remove them from the pan. Add peeled and finely chopped onions, zucchini and mushrooms to the pan and sauté them over medium heat until the onions are transparent. Add stock  and cooking cream . Bring the sauce to the boil; reduce the heat; return the chicken pieces to the pan, cover; simmer, stirring occasionally, for 10/15 minutes or until the chicken is cooked. Remove the chicken from the pan, bring the sauce to the boil, stirring until it has reduced slightly. Reduce the heat, stir in the cream and parsley and pour over the chicken.

Serve layered over mashed potatoes.

Recipes, What's New | January 3rd, 2012