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chicken parm with cream sauce
Melt 3 T. of the butter over low heat (or in the microwave).
Coat the chicken in the flour then dip in the butter.
Arrange the chicken in a 9x13 baking dish.
Melt remaining 3 T. butter in a skillet.
Add mushrooms and saute until softened.
Spread the mushrooms over the chicken.
Pour in the cream.
Season with salt and pepper.
Top with the parmesan cheese.
Chill, covered with plastic wrap, in the refrigerator for about 12 hours.
Preheat oven to 400 degrees.
Sprinkle paprika over the chicken.
Bake, uncovered, 20 to 30 minute
Diet Calendar Entries for 24 May 2018:
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1244 kcal
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Fat: 103.94g | Prot: 63.14g | Carb: 18.97g.
Breakfast: Spinach, Beef Oxtails, Duke's Mayonnaise, Eggland's Best Extra Large Grade A Eggs, Olive Oil, Beef Bone Broth, Organic Valley Heavy Whipping Cream. Lunch: Celery, Philadelphia Original Cream Cheese, Cooked Celery, Cooked Carrots. Dinner: Butter (Salted), Kraft 100% Grated Parmesan Cheese, Deli Sliced Ham, Chicken Breast. Snacks/Other: Cooked Broccoli (from Fresh), Butter, Albertsons Heavy Whipping Cream, Market Pantry Deli Swiss Cheese Slices. more...
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2012 kcal
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Activities & Exercise:
Bicycling (leisurely) - <10/mph - 50 minutes, Exercise machine (slow) - 10 minutes, Sitting - 3 hours, Walking (slow) - 2/mph - 1 hour, Resting - 11 hours, Sleeping - 8 hours. more...
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