| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Stove top | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Flour |
| 2 | tb | Sour cream |
| 4 | ts | Dijon mustard |
| 1 | c | Chicken stock |
| 4 | Chicken breasts without skin | |
| Or bones | ||
| pn | Thyme | |
| pn | Salt | |
| pn | Pepper | |
| 1 | tb | Butter |
| 2 | c | Mushrooms cut in quarters |
| 2 | Green onions finely chopped | |
| Fresh parsley |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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