Easy Chicken and Mushroom Stroganoff |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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National Chicken Council. 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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