Portabella Chicken Provencal Casserole In same saucepan, melt butter. Add mushrooms and garlic. Saute 6 to 7 minutes or until mushrooms are tender. Add while wine. Cook 2 minutes. Add to chicken mixture with slotted spoon. Whisk flour into remaining juices in saucepan. Cook 1 minute. Add chicken broth. Cook and stir over medium high heat until thick and bubbly. Add green onions. Cook 1 minute. Pour over chicken mushroom mixture. Toss lightly to coat. Bake at 350F 20 minutes or until heated through. Serve over bed of brown or white rice. Garnish with paprika and fresh parsley, if desired.
Serves 6 to 8. |
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