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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|Serving Size: 1 Serving (798g)|
|Recipe Makes: 4|
|Calories from Fat: 133 (31%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 127.4mg||39 %|
|Sodium 1776.2mg||61 %|
|Potassium 787.1mg||21 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 34.9g|
|Protein 37.5g||54 %|
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Calories per serving: 433
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