| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Main dish, Jaw, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Boneless, skinless chicken | |
| Breast halves | ||
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 | md | Red onion, chopped |
| 8 | oz | Mushrooms, quartered |
| 1 1/2 | c | Chicken broth |
| 2 | tb | Prepared coarse grain |
| Mustard | ||
| 1/2 | c | Sour cream |
| 3 | tb | Chopped parsley |
| 2 | c | Cooked egg noodles |
INSTRUCTIONS
In a large nonstick frypan, place butter and melt over high heat. In a shallow dish, place flour; add chicken and turn to coat well. Place chicken in frypan and cook, turning, about 5 minutes to brown on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to medium and cook, stirring, about 5 minutes or until onion is golden brown. 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 more or until fork can be inserted in chicken with ease. Stir in sour cream and parsley; simmer an additional 2 minutes. Serve over egg noodles. typed by jessann :) Posted to MM-Recipes Digest V5 #011 by "J. Wildes" <jessann@texas.net> on Jan 11, 1998
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”