| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 6 | Chicken thighs; skinned, boned and cut into 1-inch pieces | |
| 3 | tb | Butter |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2/3 | c | Finely chopped onion |
| 8 | oz | Fresh mushrooms; sliced |
| 3/4 | c | Dairy sour cream |
| 1/2 | c | Shredded Havarti cheese |
| 1/4 | c | Fresh bread crumbs |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
In a frying pan, place butter and melt over medium-high heat. Add chicken and cook, turning, about 7 minutes or until brown on all sides. Sprinkle with salt and pepper. Add onion and continue stirring and cooking until onion is translucent, about 5 minutes. Add mushrooms and cook 5 minutes more, stirring occasionally. Reduce heat to low; stir in sour cream and cheese and cook until cheese melts, about 2 minutes. Sprinkle with bread crumbs and parsley; stir to mix only. Serve in individual bowls. Makes 4 servings, 400 calories each. ARKANSAS GAZETTE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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