| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | T | Butter |
| 2 | T | Flour |
| 4 | Boneless chicken breast | |
| halves | ||
| 1 | Red or white onion chopped | |
| 8 | oz | Mushrooms, quartered |
| 1 1/2 | c | Chicken broth |
| 2 | T | Coarse ground mustard |
| 1/2 | c | Sour cream, can use fat |
| free | ||
| 3 | T | Parsley |
| 2 | c | Cooked noodles |
INSTRUCTIONS
1997 In large non stick frypan on high melt butter. Place flour in pie pan. Add chicken and turn to coat. Place chicken in frypan and cook, turning about 5 minutes to brown well on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to med and cook, stirring until onion is golden, about 5 minutes. 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. Stir in sour cream and parsley. Simmer 2 more minutes. Season with salt and pepper. Server over noodles. Posted to bakery-shoppe digest V1 Number 038 by dandeescott@juno.com on Apr 18,
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Nutrition (calculated from recipe ingredients)
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Calories: 1626
Calories From Fat: 607
Total Fat: 69g
Cholesterol: 506.1mg
Sodium: 1860.9mg
Potassium: 2320.9mg
Carbohydrates: 107.2g
Fiber: 7.7g
Sugar: 10.3g
Protein: 141.5g