Ingredients
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2 cups all-purpose flour, for coating
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salt and pepper
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1 tablespoon butter
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1 (10 3/4 ounce) can condensed cream of chicken soup
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1 1/4 cups half-and-half cream
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2 tablespoons chopped fresh parsley
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2 cloves garlic, minced
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2 cups fresh sliced mushrooms
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1/4 teaspoon ground nutmeg
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1 teaspoon browning sauce
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1 cup sour cream
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2 tablespoons chopped green onions, for topping
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4 boneless skinless chicken breast halves
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1 (1 ounce) package dry onion soup mix
Instructions
- In a shallow dish or bowl, season flour with salt and pepper to taste.
- Dredge chicken in seasoned flour to coat.
- In a large skillet, brown coated chicken in melted butter or margarine until golden.
- In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic,mushrooms, nutmeg and browning sauce.
- Mix all together and pour mixture over chicken in skillet.
- Reduce heat to low and let simmer, covered, for 1 hour.
- Stir in sour cream and heat through, but DO NOT BOIL!
- Top with chopped green onion and serve over rice or noodles.