This dish starts with six chicken breasts with mushrooms, onions, garlic, and then is topped with a decadent sour cream sauce. Your family will be asking for seconds, and you'll love how fast this was to prepare. - Gluten Free.
Thaw in the refrigerator for 2 to 3 days or until completely thawed. Remove chicken from the bag. Cook chicken in a large skillet over medium heat for 12 to 15 minutes or until the chicken is done, and your meat thermometer reads 165 degrees. Turn them often to brown evenly. Remove chicken from the skillet and keep warm. Empty the contents of the mushroom mixture into the same skillet. Cook and stir over medium heat until the onions are tender. Add the contents of the sour cream mixture. Stir in 1 1/2 cups of water (3/4 cup for small). Cook and stir over medium heat until mixture is thickened and bubbly. Add the chicken breasts back to the skillet to reheat for about 1 minute.
Serve with your favorite bakery bread.