Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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