Poulet aux champignons

* Exported from MasterCook *

Poulet aux champignons

Recipe By : Francine Boucher
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Stove Top

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup flour
2 tablespoons sour cream
4 teaspoons Dijon mustard
1 cup Chicken stock
4 chicken breasts without skin or bones
pinch Thyme
pinch Salt
pinch Pepper
1 tablespoon Butter
2 cups 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.

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