1 cup sour cream (low or no fat may be substituted for regular)
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Let's Make It
Sprinkle chicken breasts with salt and pepper to taste. Melt margarine or butter in large saucepan or electric fry pan. Brown chicken well on both sides. Turn stove to simmer, cover chicken and cook 25 minutes or until juices run clear.
Add onions and mushrooms to pan and saute on medium heat until just soft. Remove mushrooms and onion from pan and set aside.
Add flour, salt and thyme to pan drippings. Dissolve bouillon in the boiling water and gradually whisk into flour mixture in pan, stirring constantly until thickened. Add sour cream to pan and blend well.
Return vegetables and chicken to pan and heat through. Do not boil, as the sour cream will separate. Sprinkle with parsley if desired. Serve over hot cooked egg noodles or rice.