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* 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. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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