Yield: 6 Servings
|\N 5||skinless boneless chicken|
: breast halves -- cut into 1" : pieces
: Salt and pepper
3 TB butter
1 md onion -- sliced
½ lb sliced mushrooms
1 TB all-purpose flour
1 c chicken broth -- heated
⅓ c dry white wine
½ c sour cream
1 TB Dijon mustard
1 TB dry white wine
: Chopped fresh parsley 4½ 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.
Post and Courier, Charleston, SC, Sunday, October 20, 1996. >From the Web! ; mcRecipe via PATh [420 cal/12g fat] Recipe By : Helen Heape, c/o Charleston Post and Courier From: Path <phannema@...> Date: Sun, 20 Oct 1996 17:14:10 ~0700 (