Ingredients:
2 cups all-purpose flour for coating
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 tbsp. butter
2 cups fresh sliced mushrooms
1 can condensed cream of chicken soup
1 ¼ cups half-and-half cream
1 package dry onion soup mix
2 tbsp. chopped fresh parsley
2 cloves garlic, minced
1 tsp. browning sauce
¼ tsp. ground nutmeg
1 cup sour cream
⅛ cup chopped green onion for topping
sprinkle of parsley (optional)
Instructions:
Place flour in a shallow dish or bowl and season with salt and pepper. Dredge chicken in seasoned flour to coat.
Heat butter in a large skillet. Sear coated chicken in melted butter until golden.
Combine mushrooms, condensed soup, half-and-half, dry onion soup mix, parsley, garlic, browning sauce, and nutmeg in a medium bowl. 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 or parsley and serve over noodles or rice.