1 small cup or 1/2 xicara of mushrooms
1/3 cup of mushroom liquid
1 medium onion, size medium
1 stalk of celery, cut into pieces
1 tablespoon of lemon juice
to taste salt
2 tablespoons of milk
to taste black pepper
1 tablespoon of butter or margarine at room temperature
1/4 teaspoon of paprika
8 chicken breast fillets
1 small cup or 1/2 xicara of mushrooms
1/3 cup of mushroom liquid
1 medium onion, size medium
1 stalk of celery, cut into pieces
1 tablespoon of lemon juice
to taste salt
2 tablespoons of milk
to taste black pepper
1 tablespoon of butter or margarine at room temperature
1/4 teaspoon of paprika
8 chicken breast fillets
Preheat the oven to moderate temperature (170°) and grease a non-stick baking dish
Drain the mushrooms and reserve the liquid
Combine in a blender the mushroom liquid, onion, celery, lemon juice, salt, milk, black pepper, butter or margarine, and paprika
Blend at high speed for 10 seconds
Without stopping the blender, remove the small lid and add the mushrooms
Blend until the mushrooms are finely chopped
Arrange the chicken breast fillets in the baking dish
Pour the mushroom sauce over them and bake for about 30 minutes, or until the chicken is cooked through.
