Poulet Aux Champignons Recipe - Cooking Index
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 |
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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