Easy chicken and mushroom stroganoff
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 4 | Boneless chicken breast halves | |
| 1 | medium | Red or white onion chopped |
| 8 | ounces | Mushrooms, quartered |
| 1½ | cup | Chicken broth |
| 2 | tablespoons | Coarse ground mustard |
| ½ | cup | Sour cream (can use fat free) |
| 3 | tablespoons | Parsley |
| 2 | cups | Cooked noodles |
Directions
In large non stick frypan on high melt butter. Place flour in pie pan. Add chicken and turn to coat. Place chicken in frypan and cook, turning about 5 minutes to brown well on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to med and cook, stirring until onion is golden, about 5 minutes.
In small bowl whisk together chicken broth and mustard. Pour mixture into frypan and stir. Bring to boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and parsley. Simmer 2 more minutes. Season with salt and pepper. Server over noodles. Posted to bakery-shoppe digest V1 Number 038 by dandeescott@... on Apr 18, 1997