Side Pannel
Poulet Aux Champignons
Ingredients List
- 1/4 c Flour
- 2 tb Sour cream
- 4 ts Dijon mustard
- 1 c Chicken stock
- 4 Chicken breasts without skin
- Or bones
- pn Thyme
- pn Salt
- pn Pepper
- 1 tb Butter
- 2 c Mushrooms cut in quarters
- 2 Green onions finely chopped
- Fresh parsley
Directions
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.
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.
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