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| 6 | Chicken thighs; skinned, boned and cut into 1-inch pieces |
| 3 Esslöffel | butter |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2/3 Tasse | onion finely chopped |
| 8 x ca. 30 g | mushrooms fresh, sliced |
| 3/4 Tasse | dairy sour cream |
| 1/2 Tasse | Shredded Havarti cheese |
| 1/4 Tasse | breadcrumbs fresh |
| 2 Esslöffel | parsley fresh, chopped |
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In a frying pan, place butter and melt over medium-high heat. Add chicken and cook, turning, about 7 minutes or until brown on all sides. Sprinkle with salt and pepper.
Add onion and continue stirring and cooking until onion is translucent, about 5 minutes. Add mushrooms and cook 5 minutes more, stirring occasionally.
Reduce heat to low; stir in sour cream and cheese and cook until cheese melts, about 2 minutes. Sprinkle with bread crumbs and parsley; stir to mix only. Serve in individual bowls. Makes 4 servings, 400 calories each.
Arkansas Gazette
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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