Solo Chicken Breast A La Stroganoff

• 1 boneless skinless chicken breast
• 2 ounces sliced mushrooms, and half the liquid from that can (half a can)
• 14 cup onion, diced
• 14 cup sour cream
• 14 teaspoon salt
• 14 teaspoon black pepper
• 14 teaspoon nutmeg
• 14 teaspoon dried thyme
• 1 cup dried flat noodles
• 1 tablespoon olive oil (divided)
• 1 tablespoon butter
• 1 tablespoon flour

1. Start cooking the noodles in 2 quarts of salted water.
2. Cover both sides of the thawed Chicken Breast with the salt, pepper, and just a little olive oil.
3. Fry whole, in a deep pan (I like Cast Iron) 4 minutes per side.
4. Set aside and allow to rest for at least 5 minutes before cutting into bite pieces.
5. Add the rest of the olive oil, and the butter into the pan, and saute the onion and the mushrooms.
6. In a seperate bowl, mix the Sour Cream, the liquid from the Mushroom Can (about 1/4 cup) and the Nutmeg and Thyme.
7. When the onions and mushrooms are done, add the flour and stir.
8. Add the sour cream mixture, and stir to make a sauce.
9. If the sauce is too thick, add small amounts of water from the pasta pot.
10. When the pasta is done (about 8 minutes), add to the sauce, follwed by the chicken, and stir.
11. Serve with a salad of a green vegetable.

chicken breast, mushrooms, onion, sour cream, salt, black pepper, nutmeg, thyme, noodles, olive oil, butter, flour

Taken from www.food.com/recipe/solo-chicken-breast-a-la-stroganoff-47571 (may not work)