Instructions
In large nonstick skillet, heat the oil. Add the garlic and cook, stirring as needed, until lightly browned, about 1 minute. Add the chicken,
mushrooms, broth, and mustard; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 8 - 10 mintues. In a small bowl, combine the flour with enough of the cider to
make a smooth paste; stir in the remaining cider. Add the chicken mixture; cook, stirring constantly, until the mixture boils and thickens, about 2 mintues. Stir in the sour cream and parsley; cook
until heated through, about 1 minute. Serve the rice, topped with the chicken and sauce.
|
