Easy Chicken Stroganoff

  • Yield: 4 servings


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