| 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.
A Message from our Provider:
“Find God. You were born to appreciate perfection”