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Home -> Main Dishes -> Poultry
Ingredients (view qty in metric system instead) 4 boneless skinless chicken breast halves, about 6 ounces each 14 ounce can chicken broth 1/2 cup chopped onion 2 tbsp. Dijon mustard 1 tsp. dried thyme 1/8 tsp. white pepper 1 clove garlic, peeled and minced 8 ounces sliced fresh mushrooms 2/3 cup sour cream hot buttered noodles Directions Flatten chicken with a mallet. Combine broth, onion, Dijon, thyme, white pepper, garlic and mushrooms in a large skillet and heat to a boil. Reduce heat, cover and simmer mixture 5 minutes. Add chicken to skillet, cover and simmer 15 minutes without boiling. Tranfer chicken to a plate and tent with foil. Bring liquid in the skillet to a boil. Boil until reduced to 3/4 cup, about 8 minutes. Remove pan from the heat and cool slightly. Stir in sour cream. Return chicken to the skillet and turn to coat. Serve chicken over hot, buttered noodles with sauce spooned over. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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