*  Exported from  MasterCook  *
 
                           Poulet aux champignons
 
 Recipe By     : Francine Boucher
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chicken                          Stove Top
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           flour
    2      tablespoons   sour cream
    4      teaspoons     Dijon mustard
    1      cup           Chicken stock
    4                    chicken breasts without skin or bones
           pinch         Thyme
           pinch         Salt
           pinch         Pepper
    1      tablespoon    Butter
    2      cups          Mushrooms cut in quarters
    2                    Green onions finely chopped
                         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.
 
                    - - - - - - - - - - - - - - - - - -