Poulet Aux Champignons Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Flour,
2 tbsp: Sour cream,
4 tsp: Dijon mustard,
1 cup: Chicken stock,
4: Chicken breasts without skin,
Or bones,
pn Thyme,
pn Salt,
pn Pepper,
1 tbsp: Butter,
2 cup: 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.
Recipe By : Francine Boucher
Source from luhu.jp
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 from luhu.jp