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”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!