Categories: Chicken, Main Dish

Ingredients

• 4 boneless skinless chicken breast halves
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1 medium red onion, chopped
• 8 ounces fresh mushrooms, quartered
• 1 -1 1/2 cup chicken broth
• 2 tablespoons coarse grain mustard
• 1/2 cup sour cream
• 3 tablespoons chopped parsley
• 2 cups cooked egg noodles

Directions

1. In large non-stick fry pan, melt butter over high heat.

2. Place flour in a pie pan; add chicken and turn to coat well.

3. Place chicken in fry pan and cook, turning about 5 minutes to brown well on both sides.

4. Stir in onions, mushrooms, and any unused flour.

5. Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.

6. In small bowl, whisk together chicken broth and mustard.

7. Pour mixture into fry pan and stir.

8. Bring to boil, reduce heat to simmer and cook about 5 minutes.

9. Stir in sour cream and parsley and simmer for 2 additional minutes.

10. Season with salt and pepper to taste.

11. Serve over egg noddles.

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