Poulet aux champignons
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Poulet aux champignons
  Chicken    Stove top  
Last updated 6/12/2012 1:19:01 AM. Recipe ID 50155. Report a problem with this recipe.
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      Title: Poulet aux champignons
 Categories: Chicken, Stove top
      Yield: 1 Servings
 
    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
 
  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.
  
  




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Recipe ID 50155 (Apr 03, 2005)

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