4 boneless, skinless chicken breast halves
2 tablespoons butter
2 tablespoons all-purpose flour
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
Salt and pepper, to taste
2 cups cooked egg noodles
1. In large non-stick frypan, melt butter over high heat.
2. Place flour in pie pan; add chicken and turn to coat well.
3. Place chicken in frypan and cook, turning about 5 minutes to brown well on both sides.
4. Stir in onions, mushrooms and any unused flour. Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
5. In small bowl, whisk together chicken broth and mustard. Pour mixture into frypan and stir. Bring to boil, reduce heat to simmer and cook about 5 minutes.
6. Stir in sour cream and parsley and simmer for 2 additional minutes. Season with salt and pepper to taste and serve.
7. Serve over egg noodles.
Yield: 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.
Courtesy of National Chicken Council.