Easy Chicken Stroganoff

  • Yield 4 servings


4 -- boneless, skinless chicken breast halves
2 tablespoons butter
2 tablespoons flour
1 medium onion, chopped
8 ounces mushrooms, quartered
1-1/2 cup chicken broth
2 tablespoons prepared coarse grain mustard
1/2 cup sour cream
3 tablespoons chopped parsley
2 cups cooked egg noodles


  1. In large nonstick frypan, place butter and melt over high heat. In 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



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