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