Chicken Stroganoff

Found this on allrecipes.com long before my Zaar days - about 2 years ago. Credited to a Marilyn G. My daughter LOVES this dish - it's very tasty, and obviously very rich. The nutmeg is key to the flavor.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 2  cups all-purpose flour, for coating
•  salt and pepper
• 1  tablespoon butter
• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 1 1⁄4 cups half-and-half cream
• 1 (1 ounce) package  dry onion soup mix
• 2  tablespoons  chopped fresh parsley
• 2  cloves garlic, minced
• 2  cups  fresh  sliced mushrooms
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon  browning sauce
• 1  cup sour cream
• 2  tablespoons  chopped green onions, for topping (optional)

Directions

1. In a shallow dish or bowl, season flour with salt and pepper to taste.
2. Dredge chicken in seasoned flour to coat.
3. In a large skillet, brown coated chicken in melted butter or margarine until golden.
4. In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic,mushrooms, nutmeg and browning sauce.
5. Mix all together and pour mixture over chicken in skillet.
6. Reduce heat to low and let simmer, covered, for 1 hour.
7. Stir in sour cream and heat through, but DO NOT BOIL!
8. Top with chopped green onion and serve over rice or noodles.