Poulet Aux Champignons

Recipe Ingredients

1/4 cup	15g / 0.5oz	Flour
2 tablespoons	30ml	Sour cream
4 teaspoons	20ml	Dijon mustard
1 cup	237ml	Chicken stock
4		Chicken breasts without skin
		OR bones
1		Thyme
1		Salt
1		Pepper
1 tablespoon	15ml	Butter
2 cups	474ml	Mushrooms cut in quarters
2		Green onions finely chopped
		Fresh parsley

Recipe Instructions

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

Source:
Taste of Home Oct/Nov '96

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