1 Servings
Chicken Uncategorized
Stove top Sour cream Chicken Cream Butter Mustard Onion Parsley Green Onion Mushrooms
1/4 c ur
2 tb r cream
4 ts on mustard
1 c cken stock
4 cken breasts without skin
Or bones
pn me
pn t
pn per
1 tb ter
2 c hrooms cut in quarters
2 Green ons finely chopped
Fresh sley
In a small bowl, whisk 2 teaspoons of flour with sour cream, Dijon mustard and 2 tablespoons of chicken stock. Put aside. Season one side of chicken breasts with thyme, salt and pepper. Put rest of flour in a dish and flour all chicken breasts. In a non-stick skillet melt butter at medium-high. Add chicken breasts and cook for 5 minutes on each side or until meat is not pink.Remove chicken breasts and keep warm. In skillet, add mushrooms and cook, while stirring, for 3 minutes. Add rest of chicken stock and boil for 3 minutes.With a whisk, add sour cream mixture previously prepared. Add onions and cook for another 3 minutes or until thickened. At time of service, serve sauce over breasts and garnish with fresh parsley. Recipe By : Francine Boucher From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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