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Recipe by: ylenia
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See below ingredients and instructions of the recipe
5 skinless boneless chicken
: breast halves -- cut into 1"
: pieces
: Salt and pepper
3 TB butter
1 md onion -- sliced
1/2 lb sliced mushrooms
1 TB all-purpose flour
1 c chicken broth -- heated
1/3 c dry white wine
1/2 c sour cream
1 TB Dijon mustard
1 TB dry white wine
: Chopped fresh parsley
4 1/2 c cooked rice
Season chicken with salt and pepper. Melt 2 tablespoons of the butter
in large skillet over medium heat. Add chicken and cook until opaque,
stirring occasionally, about 5 minutes.Transfer to serving dish.
Cover and keep warm.
Add onion and mushrooms to skillet and cook until light brown,
stirring frequently, about 6 to 8 minutes. Add to chicken dish. Keep
warm.
Melt remaining butter in small saucepan over medium-low heat. Add
flour and stir 3 minutes. Whisk in broth and wine and stir vigorously
until sauce is thickened and smooth, about 5 minutes. Stir in sour
cream, mustard and 1 tablespoon wine. Heat sauce until warmed
through, about 3 minutes. Do not boil!
Pour over chicken. Top with parsley and serve with rice. May also be
served with noodles.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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