You can substitute any very tender wild mushroom, like delicious milky caps, yellow foots, or field mushrooms.
1 1/2 lbs boneless, skinless chicken thighs (you can use breasts, too. Just slice each breast into two cutlets)
Salt and pepper the chicken. Heat the butter over a medium heat in a large non-tick skillet. Add the chicken thighs and brown, about 5 minutes on each side. Remove the chicken and set aside.
Add the mushrooms and onion to the pan and cook until the mushrooms are tender and the onions are translucent, less than 10 minutes. Add the garlic and wine. Cook until the wine evaporates, then add the flour. Stir for a minute to coat the vegetables, then add the stock. Allow to come to a boil, stirring to thicken the sauce. Return the chicken and any accumulated juices to the pan. Cook until the chicken is well done, about 10 minutes. You may need a bit more stock to keep everything very moist.
Push the chicken to the side of the pan and stir in the sour cream. Add the lemon juice. Recombine the chicken with the sauce, adjust the seasoning, and serve garnished with parsley.
© Eugenia Bone, 2011 - all rights reserved