Recipe - Poulet Aux Champignons

One fourth cup Flour
2 tablespoon Sour cream
4 teaspoon Dijon mustard
1 cup Chicken stock
4 Chicken breasts without skin
Or bones
pn Thyme
pn Salt
pn Pepper
1 tablespoon Butter
2 cup 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 nonstick skillet melt butter at mediumhigh. 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini