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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Found this on long before my Zaar days - about 2 years ago. My daughter LOVES this dish - it's very tasty, and obviously very rich. The nutmeg is key to the flavor. Ingredients:
4 boneless skinless chicken breast halves |
2 cups all-purpose flour, for coating |
salt and pepper |
1 tablespoon butter |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 1/4 cups half-and-half cream |
1 (1 ounce) package dry onion soup mix |
2 tablespoons chopped fresh parsley |
2 cloves garlic, minced |
2 cups fresh sliced mushrooms |
1/4 teaspoon ground nutmeg |
1 teaspoon browning sauce |
1 cup sour cream |
2 tablespoons chopped green onions, for topping (optional) |
Directions:
1. In a shallow dish or bowl, season flour with salt and pepper to taste.
2. Dredge chicken in seasoned flour to coat.
3. In a large skillet, brown coated chicken in melted butter or margarine until golden.
4. In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic,mushrooms, nutmeg and browning sauce.
5. Mix all together and pour mixture over chicken in skillet.
6. Reduce heat to low and let simmer, covered, for 1 hour.
7. Stir in sour cream and heat through, but DO NOT BOIL!
8. Top with chopped green onion and serve over rice or noodles.
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