Chicken And Mushrooms(Can Be Made Up To 24 Hours In Advance)

• 1/4 c. all-purpose flour
• 1 tsp. paprika
• 3 large skinned chicken breasts
• 1/4 c. butter
• 2 Tbsp. all-purpose flour
• 1 1/4 c. light cream
• 1 can cream of mushroom soup
• 1 (3 oz.) can sliced mushrooms
• 1 Tbsp. lemon juice
• 1 c. shredded Mozzarella cheese

1. Combine 1/4 cup flour, paprika, 1 teaspoon salt and a dash of pepper.
2. Halve breasts; coat with flour mixture.
3. Brown in butter.
4. Add 2 tablespoons water; simmer, covered, for 25 to 30 minutes.
5. Remove chicken to a 2-quart baking dish (11 3/4 x 7 1/2 x 1 3/4-inch).
6. Reserve drippings in skillet.
7. Combine 2 tablespoons flour, 1/2 teaspoon salt and cream.
8. Stir into reserved drippings in skillet.
9. Add mushroom soup.
10. Stir and cook until thick and bubbly.
11. Drain mushrooms; add mushrooms and lemon juice to sauce.
12. Pour over chicken.
13. Cover.
14. Chill up to 24 hours.
15. Bake, covered, at 350u0b0 until hot, 50 to 60 minutes. Sprinkle with cheese.
16. Bake, uncovered, until cheese melts, 1 to 2 minutes.
17. Makes 6 servings.

allpurpose, paprika, chicken breasts, butter, flour, light cream, cream of mushroom soup, mushrooms, lemon juice, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=554143 (may not work)