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Ingredients
- 4 boneless, skinless chicken breast halves
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 medium red onion, chopped
- 8 oz mushrooms, quartered
- 1 1/2 cups chicken broth
- 2 Tbsp prepared coarse-grain mustard
- 1/2 cup sour cream
- 3 Tbsp chopped parsley
- 2 cups cooked egg noodles
Directions
- In large, non-stick frypan, melt butter over high heat.
- Place flour in pie pan; add chicken and turn to coat well.
- Place chicken in frypan and cook, turning about 5 minutes to brown well on both sides.
- Stir in onions, mushrooms, and any unused flour. Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
- In a 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 and simmer for 2 additional minutes.
- Season with salt and pepper to taste and serve. Serve over egg noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 116 | 42% |
| Total Fat 13.21g | 17% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 0.03g | |
| Cholesterol 73mg | 24% |
| Sodium 245mg | 10% |
| Potassium 508mg | 15% |
| Total Carbs 22.03g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.87g | 3% |
| Protein 17.32g | 28% |
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