Chicken with Mushrooms

6 chicken breasts (boneless/skinless) flour salt and pepper 125 gr (4 oz) butter 250 gr (8 oz) mushrooms (I put more) 2 cloves garlic 1 cup water 1.5 cups dry white wine 1 tsp mustard 3 chicken stock cubes (I use the bag of stock) 3/4 cup sour cream 4 egg yolks 1 tsp cornstarch 6 green onions

Pound chicken breasts out lightly. coat lightly with flour seasoned with salt and pepper. Heat butter in frying pan, cook the chicken gently until light golden brown and remove from heat. Add sliced mushrooms and crushed garlic to pan, cook for 3 minutes. Add water, wine, mustard and chicken stock, stir until combined. Return chicken to pan, bring to simmering point. Cover pan and simmer for 20 minutes. Remove chicken from pan. Remove pan from heat, gradually add combined sour cream, egg yolks and cornstarch, stir until combined. Season with salt and pepper. Return pan to heat, stir sauce until it comes to simmering point. Simmer very slowly for 2 minutes (do not let it boil vigorously). Return the chicken to the pan. Simmer further 2 minutes. Just before serving sprinkle the top with chopped green onions.

Yummy!!! I usually serve this with pasta on the side so that we can eat all the sauce.........