Boneless Breast Filests-6 pieces 1 1/2 T. Butter 1 1/2 cup fresh sliced mushrooms 2 T. Chopped Fresh Parsley 2 t. Dried Chives 1/4 t. Dried Dillweed 1/4 t. Salt 1/8 t. Pepper 1/2 cup Chicken Broth 1 T. Flour 1/2 cup Sour Cream Defrost breast filets. 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 (2 T. per serving) CONVENTIONAL OVEN INSTRUCTIONS Arrange breast filets in a single layer on a shallow oven roasting pan. Cook at 374 degrees for 60 to 70 minutes or until chicken can be easily pierced with a fork. Let stand 3 to 5 minutes before serving.
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