Chicken with Wild Mushroom Cream Sauce

CHICKEN WITH WILD MUSHROOM CREAM SAUCE

1 1/4 lbs. skinless, boneless chicken breast halves
2 Tbsp. all-purpose flour
2 Tbsp. butter
4 oz. sliced mixed wild mushrooms (cremini, shiitake, oyster) (about 2 cups)
4 green onions, sliced (about 1/2 cup)
1 cup chicken broth
1/2 cup chopped drained jarred roasted red pepper
1/2 cup sour cream
2 Tbsp. chopped fresh parsley

Season the chicken with black pepper and coat with the flour. Heat the butter in a 10-inch skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the mushrooms and onions and cook until they're tender. Stir the broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the roasted pepper and sour cream and cook until the mixture is hot and bubbling. Sprinkle with the parsley. Makes 4 servings.