Yield: 4 Servings
|6||Chicken thighs; skinned, boned and cut into 1-inch pieces|
|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.
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, .