Here is my #1 problem as a cook: I look up recipes and when I realize I don’t have all the needed ingredients and I add bits of my own modifications. The problem with this is I never know how to re-create my dish!!! So I am going to estimate how I made this one! It was quite good-as approved by the hubs and mother-in-law.
4 Tablespoons of Butter
4 Tablespoons of Flour
4 Tablespoons of Olive Oil
1 small-medium package of mushrooms
3 cloves of fresh garlic
1/2 white onion
3/4 cup of milk
1/4 cup of parmesan cheese (freshly grated is even better)
1 Teaspoon of onion powder
2 Teaspoons of dried mustard
2 Teaspoons of fresh cracked pepper
2 Teaspoons of red wine vinegar
Some gracious shakes of garlic salt
4-6 Chicken breasts
Chop the garlic and onions. Rinse and slice the mushrooms. Begin with sautéing the garlic, 2 tablespoons of olive oil, and a spoonful of butter in a saucepan on medium heat. Once that begins to sizzle, add the onions and sliced mushrooms. Stir continually.
In a pot melt the butter on LOW HEAT (make sure the butter doesn’t burn). Add the flour all at once and begin to stir OFF the heat so that the rue doesn’t t curdle. Once the rue is a smooth consistency, add the milk and mushroom saute to the rue and continue to stir on LOW HEAT. Then add parmesan cheese, onion powder, dried mustard, pepper, vinegar, and garlic salt to desired taste. Continually stir.
Season the chicken with salt and pepper before frying in skillet. Fry the chicken breasts in a large skillet with the other 2 tablespoons of olive oil or desired amount.
Once chicken is cooked through, place in casserole dish and smother with mushroom sauce. Serve over brown rice.
Feel free to add spices and salt to add to taste.