Poulet Aux Champignons

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Poulet Aux Champignons Ingredients

1/4 c Flour	pn Salt
2 tb Sour cream	pn Pepper
4 ts Dijon mustard	1 tb Butter
1 c Chicken stock	2 c Mushrooms cut in quarters
4 Chicken breasts without skin	2 Green onions finely chopped
Or bones	Fresh parsley
pn Thyme

Instructions for Poulet Aux Champignons

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized