Chicken Stroganoff I

Ingridients

4 skinless, boneless chicken breast halves

2 cups all-purpose flour for coating

salt and pepper to taste

1 tablespoon butter

1 (10.75 ounce) can condensed cream of chicken soup

1 1/4 cups half-and-half cream

1 (1 ounce) package dry onion soup mix

2 tablespoons chopped fresh parsley

2 cloves garlic, minced

2 cups fresh sliced mushrooms

1/4 teaspoon ground nutmeg

1 teaspoon browning sauce

1 cup sour cream

1/8 cup chopped green onion for topping (optional)

Directions

In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.

In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. 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 and serve over noodles or rice, if desired.