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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|Serving Size: 1 Serving (1712g)|
|Recipe Makes: 1|
|Calories from Fat: 322 (21%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 5g|
|Cholesterol 603.6mg||186 %|
|Sodium 1867.5mg||64 %|
|Potassium 3609.6mg||95 %|
|Total Carbohydrate 55.2g||16 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 50.2g|
|Protein 241.4g||345 %|
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Calories per serving: 1560
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