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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 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.
Republished with Permission, National Chicken Council
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NanMP 1 year agoAdded chopped garlic and use spicy brown mustard for more flavor. Still a little bland. Should have added ground black pepper.
Msordal 1 year agoThis recipe was easy to make but a big dissapointment in terms of flavor. Very bland.
Janae85 1 year agoVery good and easy! Tastes a lot like beef stroganoff with chicken instead! Yum!
Jyotib 1 year agoCooked it for dinner this evening and served it on steamed rice instead of noodles. It was lovely and so easy to make.
kbhargava 2 years agoLoved the simplicity and it turned out well. Its a standard menu item for us now.
RKG1 7 years agoA nice dinner. I made a couple minor changes. Since my chicken breasts were frozen I partially thawed them in hot water then sliced them in bite size pieces so they would cook better. I thought I had coarse grain mustard but couldn't find it so I used dijon instead. A little more mustard flavour but to me it was great. I'll make this one again.
tyson 8 years agoRepublished with Permission, National Chicken Council [I posted this recipe.]