Chicken Eugene

Chicken Eugene Recipe

Servings: 4-6

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup grated cheddar cheese
• 1/4 cup chopped fresh parsley
• Freshly ground black pepper, to taste

Food Safety:

• Wash your hands with soap and warm water for at least 20 seconds before preparing the dish.
• Separate raw chicken from other ingredients to prevent cross-contamination.
• Cook the chicken to an internal temperature of 165°F (74°C).
• Refrigerate or freeze the cooked chicken within 2 hours of cooking.
• When refrigerating or freezing, keep the chicken at a temperature of 40°F (4°C) or below.

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the chopped onion and cook until golden brown, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
5. Sprinkle the flour, paprika, salt, black pepper, and cayenne pepper over the mushroom mixture and cook for 1 minute, stirring constantly.
6. In a separate saucepan, combine the heavy cream and grated cheddar cheese. Bring the mixture to a simmer over medium heat and cook until the cheese is melted and the sauce is smooth.
7. Add the cooked chicken back to the skillet with the mushroom mixture. Pour the cream and cheese sauce over the top and stir to combine.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the sauce is bubbly and the chicken is cooked through.
9. Remove the skillet from the oven and sprinkle with chopped parsley. Serve hot, garnished with additional parsley if desired.

Who this recipe is good for:

• Individuals with a moderate sodium intake: The recipe contains salt and cayenne pepper, but in moderate amounts, making it suitable for those watching their sodium intake.
• Those with a dairy sensitivity: The heavy cream and cheddar cheese add a rich and creamy flavor, making it a good option for those with a dairy sensitivity. (Note: Those with a severe lactose intolerance may want to consider alternatives like almond milk or cashew cream.)
• Individuals looking for a comforting, indulgent meal: The Chicken Eugene recipe is rich and satisfying, making it perfect for a special occasion or a cozy night in.
• Families with young children: The recipe is relatively easy to prepare and can be adapted to suit younger taste buds by reducing the level of spiciness.

Who this recipe is bad for:

• Individuals with a high-cholesterol diet: The recipe contains heavy cream, butter, and cheddar cheese, making it high in saturated fat and cholesterol.
• Those with celiac disease or gluten intolerance: The recipe contains all-purpose flour, which is not gluten-free.
• Individuals with severe dairy allergies: The recipe contains dairy products like heavy cream and cheddar cheese, making it unsafe for those with a severe dairy allergy.
• Vegetarians or vegans: The recipe contains chicken and dairy products, making it non-vegetarian and non-vegan.
• Those with a gluten-free, low-carb, or keto diet: The recipe contains flour and heavy cream, making it high in carbohydrates and not suitable for a gluten-free, low-carb, or keto diet.