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Easy Chicken & Mushroom Stroganoff




Source of Recipe


eatchicken.com






List of Ingredients



• 4 boneless skinless chicken breast halves
  
• 2 T butter
  
• 2 T flour
  
• 1 medium red onion, chopped
  
• 8 oz mushrooms, quartered
  
• 1 1/2 cups chicken broth
  
• 2 T prepared coarse-grain mustard
  
• 1/2 cup sour cream
  
• 3 T chopped parsley
  
• 2 cups cooked egg noodles
  






Instructions



1. In large nonstick frying pan, melt butter over high heat. Place flour in pie pan; add chicken and turn to coat well. Place chicken in frypan 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.
   
2. In small bowl, whisk together chicken broth and mustard. Pour mixture into frypan and stir. Bring to a boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and parsley and simmer for additional 2 minutes. Season with salt and pepper to taste and serve. Serve over egg noodles.
   






Final Comments


Makes 4 servings

To freeze: Transfer Chicken 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 frypan over medium-low heat. Bring to simmer and cook about 5 minutes. Serve over freshly cooked egg noodles.