Chicken breast stroganoff
6 boneless chicken breast-filet halves
1 1/2 Tbsp butter
1 1/2 cup sliced fresh mushrooms
2 Tbsp chopped fresh parsley
2 tsp dried chives
1/4 tsp dried dill weed
1/4 tsp salt
1/8 tsp pepper
1/2 cup chicken broth
1 Tbsp flour
1/2 cup sour cream
In a large skillet, melt butter and brown breast filets on both sides;
remove chicken and reserve. Add mushrooms, parsley, chives, dill, salt and
pepper; cook until mushrooms are softened. Stir in chicken broth, return
chicken to skillet, cover and simmer 15 minutes or until breast filets are
tender. Remove breast filets from skillet and place in a heated serving
platter. In a small bowl, combine flour and sour cream. Stir sour cream
mixture into skillet; cook until heated through. DO NOT BOIL. Serve sauce
over breast filets.
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