Directions

Mix together 2tsp flour, sour cream, mustard and 2tbsp of chicken broth. Set aside. Sprinkle chicken with thyme and pepper then dredge in flour. Melt margarine in large nonstick pan on medium-low heat. Cook chicken for about 5 minutes per side or until no longer pink inside. Remove chicken and keep warm.

Add mushrooms to skillet and cook, stirring, for 3 minutes. Add remaining chicken broth, increase heat to high and boil for 3 minutes. Whisk in sour cream mixture; add green onions. Stir until thickened (about 3 minutes). Pour over chicken, garnish with pepper and parsley and serve.