2 tb Butter
2 tb All-purpose flour
1 1/2 c Chicken broth
2 tb Prepared coarse grain
Mustard
4 Boneless, skinless chicken
Breast halves
1 md Red onion, chopped
8 oz Mushrooms, quartered
1/2 c Sour cream
3 tb Chopped parsley
2 c Cooked egg noodles
In a large non stick pan, melt butter over high heat. Place flour in
pie pan; add chicken and turn to coat well. Place chicken in frying
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 frying pan and stir. Bring to a boil, reduce heat
to simmer and cook about 5 minutes. Stir in sour cream and parsley;
simmer for 2 more minutes. Season with salt and pepper to taste;
serve over cooked egg noodles. Makes 4 servings.
(St.Louis Post Dispatch)
