| 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
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”