Easy Chicken And Mushroom Stroganoff

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

1. In large non-stick fry pan, melt butter over high heat.
2. Place flour in a pie pan; add chicken and turn to coat well.
3. Place chicken in fry pan and cook, turning about 5 minutes to brown well on both sides.
4. Stir in onions, mushrooms, and any unused flour.
5. Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
6. In small bowl, whisk together chicken broth and mustard.
7. Pour mixture into fry pan and stir.
8. Bring to boil, reduce heat to simmer and cook about 5 minutes.
9. Stir in sour cream and parsley and simmer for 2 additional minutes.
10. Season with salt and pepper to taste.
11. Serve over egg noddles.

chicken, butter, flour, red onion, mushrooms, chicken broth, coarse grain mustard, sour cream, parsley, egg noodles

Taken from www.food.com/recipe/easy-chicken-and-mushroom-stroganoff-26404 (may not work)