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


1. In large non-stick skillet, melt butter over high heat. Place flour in shallow dish; add chicken and turn to coat well. Place chicken in skillet and cook, turning to brown well on both sides, about 5 minutes. Stir in onions, mushrooms and any unused flour. Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
2. In small bowl, whisk together chicken broth and mustard. Pour mixture into skillet 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.
To freeze, transfer the Stroganoff to a plastic container with a tight-fitting lid. Let cool, uncovered, for 20 minutes. Refrigerate, uncovered, until cold, about 30 minutes. Cover tightly and freeze until needed. To thaw, transfer from freezer to refrigerator 12 - 24 hours before needed. Reheat in large, covered skillet over medium-low heat. Bring to simmer and cook about 5 minutes.
Easy Chicken and Mushroom
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