Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 | Chicken thighs; skinned, boned and cut into 1-inch pieces |
| 3 tablespoons | Butter |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ⅔ cup | Finely chopped onion |
| 8 ounces | Fresh mushrooms; sliced |
| ¾ cup | Dairy sour cream |
| ½ cup | Shredded Havarti cheese |
| ¼ cup | Fresh bread crumbs |
| 2 tablespoons | Chopped fresh parsley |
In a frying pan, place butter and melt over medium-high heat. Add chicken and cook, turning, about 7 minutes or until brown on all sides. Sprinkle with salt and pepper.
Add onion and continue stirring and cooking until onion is translucent, about 5 minutes. Add mushrooms and cook 5 minutes more, stirring occasionally.
Reduce heat to low; stir in sour cream and cheese and cook until cheese melts, about 2 minutes. Sprinkle with bread crumbs and parsley; stir to mix only. Serve in individual bowls. Makes 4 servings, 400 calories each.
ARKANSAS GAZETTE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .