Recipe Categories
Poultry
Chickens
Chicken Breasts Top Of Stove
4
boneless, skinless chicken breast halves
cut into chunks
2 tablespoons butter
2 tablespoons all-purpose flour
1 medium red onion, chopped
8 ounces mushrooms, quartered
1 to 1 1/2 cup chicken broth
2 tablespoons prepared coarse-grain mustard
1/2 cup sour cream
3 tablespoons chopped fresh parsley
2 cups cooked egg noodles
In
large non-stick fry pan, melt butter over high heat. Place flour in pie pan; add
chicken and turn to coat well. Place chicken in fry 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 fry
pan 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.
Serve over egg noodles.
NOTE:
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.