Poulet aux champignons

Yield: 1 Servings

Measure Ingredient
¼ cup Flour
2 tablespoons Sour cream
4 teaspoons Dijon mustard
1 cup Chicken stock
4 \N Chicken breasts without skin
\N \N Or bones
\N pinch Thyme
\N pinch Salt
\N pinch Pepper
1 tablespoon Butter
2 cups Mushrooms cut in quarters
2 \N Green onions finely chopped
\N \N 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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