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Ingredients
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 4 x Boneless chicken breast halves
- 1 med Red or possibly white onion minced
- 8 ounce Mushrooms, quartered
- 1 1/2 c. Chicken broth
- 2 Tbsp. Coarse grnd mustard
- 1/2 c. Lowfat sour cream (can use fat free)
- 3 Tbsp. Parsley
- 2 c. Cooked noodles
Directions
- In large non stick frypan on high heat butter. Place flour in pie pan. Add in chicken and turn to coat. Place chicken in frypan and cook, turning about 5 min to brown well on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to med and cook, stirring till onion is golden brown, about 5 min.
- In small bowl whisk together chicken broth and mustard. Pour mix into frypan and stir. Bring to boil, reduce heat to simmer and cook about 5 min. Stir in lowfat sour cream and parsley. Simmer 2 more min. Season with salt and pepper. Server over noodles.
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