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Chicken Breasts with Mushroom Sauce




Source of Recipe


Cookbook






List of Ingredients



• 4 Skinless boneless chincken breasts
  
• 1/4 Cup All purpose flour
  
• 2 Tbsp light sour cream
  
• 4 tsp Dijon mustard
  
• 1 Cup chicken stock
  
• Pinch each dried thyme,salt and pepper
  
• 1 Tbsp butter
  
• 1 1/2 Cups quartered mushrooms
  
• 3 Green Onions, cut in pieces
  
• Chopped fresh parsley
  






Instructions



1. Whisk together 2 tsp of the flour, sour cream,mustard and 2 Tbsp of the stock; set aside for sauce.
   
2. Spread remaining flour in shallow dish.Sprinkle 1 side of chicken with thyme, salt and pepper;press into flour to coat both sides.
   
3. In a large pan melt butter over medium heat until foaming;cook chicken for about 5 minutes per side or until no longer pink. Transfer to serving plate and cover to keep warm.
   
4. Add mushrooms to skillet;cook stirring for 3 minutes. Add remaining stock, boil over high heat for 3 minutes. Whisk in sour cream mixture. Add onions; cook for 3 minutes or until thickened. Pour over chicken. Garnish with parsley.