Recipe#8593

Title: Poulet aux champignons

From:Francine Boucher
Date: Fri, 19 Apr 1996 06:38:58 -0500 

     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.