Ingredients needed:
* 8 boneless, skinless chicken breast halves
* 1/2 cup of butter
* 2 onions, quartered
* 1/2 pound of mushrooms, stemmed and chopped
* 1 tablespoon of flour
* 1/2 cup of chicken broth
* 1/2 cup of dry white wine
* 1/2 cup of sour cream
* 3 tablespoons of Dijon mustard
* Cooked rice
* Parsley
* Salt
* Pepper
Preparation steps:
* Season both sides of chicken with salt and pepper and cut into bite-size pieces. Saute in skillet with half the butter until lightly brown on the outside.
* Simmer about 10 minutes until opaque, stirring occasionally. Remove chicken from heat and set aside in baking dish with lid to keep warm.
* Saute onion and mushrooms until tender and translucent. Pour into chicken mixture and cover with lid. Melt remaining butter in skillet and add flour, stirring continuously for about 3 minutes to remove lumps. Whisk in broth and wine, stirring constantly to thicken sauce.
* Cook for about 5 minutes, then add sour cream and mustard. Simmer for another 5 minutes and stir occasionally to mix and heat throughout. Pour over chicken and warm in oven for about 10 minutes. Serve over rice and garnish with parsley.
Enjoy
