Chicken Stroganoff

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.

There are two modes of acquiring knowledge, namely by reasoning and experience. Reasoning draws a conclusion and makes us grant the conclusion, but does not make the conclusion certain, nor does it remove doubt so that the mind may rest on the intuition of truth, unless the mind discovers it by the path of experience.