Recipe Details

Summary

Name: Chicken And Mushroom Stroganoff

Category: Chicken

4 boneless, skinless chicken breast halves

2 tablespoons butter

2 tablespoons all−purpose flour

1 medium red onion, chopped

8 ounces mushrooms, quartered

1 to 1−1/2 cup chicken broth

2 tablespoons prepared coarse−grain mustard

1/2 cup sour cream

3 tablespoons chopped fresh parsley

2 cups cooked egg noodles

In large non−stick fry pan, melt butter over high heat. Place flour in pie

pan; add chicken and turn to coat well. Place chicken in fry pan and cook,

turning about 5 minutes to brown well on both sides. Stir in onions,

mushrooms and any unused flour. Reduce heat to medium and cook, stirring,

until onion is golden brown, about 5 minutes. In small bowl, whisk together

chicken broth and mustard. Pour mixture into fry pan and stir. Bring to

boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and

parsley and simmer for 2 additional minutes. Season with salt and pepper to

taste and serve over egg noodles.