Poulet Aux Champignonschicken 1/4 cup flour 2 tablespoon sour cream 4 teaspoon dijon mustard 1 cup chicken stock 4 chicken breasts without skin 1 or bones 1 pinch thyme 1 pinch salt 1 pinch pepper 1 tablespoon butter 2 cup mushrooms cut in quarters 2 green onions finely chopped 1 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. Recipe By : Francine Boucher |
