Ingredients

• 4 boneless skinless chicken breasts
• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 ounces mushrooms, sliced
• 1 1/4 cups sour cream
• 1 dash salt
• 1 dash pepper
• 1 tablespoon fresh parsley, chopped, to garnish

Instructions

1. Place chicken breasts, one at a time, between two sheets of plastic wrap & flatten each to a thickness of 1/4 inch with a rolling pin.

2. Cut into 1-inch strips diagonally across the fillets.

3. In large frying pan, heat 2 tablespoons of oil, & cook sliced onion slowly until soft but not colored.

4. Add mushrooms & cook until golden brown, then remove & keep warm.

5. Increase heat, & add remaining oil.

6. Fry chicken very quickly, in small batches, for 3-4 minutes until lightly colored. Remove & keep warm while frying remaining chicken.

7. Return all chicken, onions & mushrooms to frying pan & season with salt & pepper, then stir in sour cream & bring to boil.

8. Sprinkle with fresh parsley & serve immediately.