Easy Chicken And Mushroom Stroganoff - cooking recipe

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

Preparation

In large non-stick fry pan, melt butter over high heat.
Place flour in a 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.
Serve over egg noddles.