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4 Chicken Breasts, Skinless, Boneless
2 tablespoon Butter
2 tablespoon Flour
1 medium Onion, Chopped
8 ounce Mushrooms, Quartered
1½ cup Chicken Broth
2 tablespoon Mustard, Prepared
½ cup Sour Cream
3 tablespoon Parsley, Chopped
In a large nonstick frypan, place butter and melt over high heat. In a shallow dish, place flour; add chicken and turn to coat well. Place chicken in frypan and cook, turning,5 minutes to brown on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to medium and cook, stirring, 5 minutes or until onion is golden brown.
In small bowl, whisk together chicken broth and coarse mustard; pour mixture into frypan and stir. Bring to a boil, reduce heat to simmer and cook 5 minutes more or until fork can be inserted in chicken with ease. Stir in sour cream and parsley; simmer an additional 2 minutes. Serve over egg noodles.
2 tablespoon Butter
2 tablespoon Flour
1 medium Onion, Chopped
8 ounce Mushrooms, Quartered
1½ cup Chicken Broth
2 tablespoon Mustard, Prepared
½ cup Sour Cream
3 tablespoon Parsley, Chopped
In a large nonstick frypan, place butter and melt over high heat. In a shallow dish, place flour; add chicken and turn to coat well. Place chicken in frypan and cook, turning,5 minutes to brown on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to medium and cook, stirring, 5 minutes or until onion is golden brown.
In small bowl, whisk together chicken broth and coarse mustard; pour mixture into frypan and stir. Bring to a boil, reduce heat to simmer and cook 5 minutes more or until fork can be inserted in chicken with ease. Stir in sour cream and parsley; simmer an additional 2 minutes. Serve over egg noodles.