Chicken And Mushroom Stroganoff
Ingredients
2 Tbsp. butter
2 Tbsp. all-purpose flour
1-1/2 C. chicken broth
2 Tbsp. prepared coarse grain mustard
4 boneless, skinless chicken breast halves
1 medium red onion, chopped
8 oz. mushrooms, quartered
1/2 C. sour cream
3 Tbsp. chopped parsley
2 C. cooked egg noodles
Cooking Instructions
In a large non stick pan, melt butter over high heat. Place flour in pie pan; add chicken and turn to coat well. Place chicken in frying pan and cook, turning, for 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, for about 5 minutes. In small bowl, whisk together chicken broth and mustard. Pour mixture into frying pan and stir. Bring to a boil, reduce heat to simmer and cook for about 5 minutes. Stir in sour cream and parsley; simmer for 2 more minutes. Season with salt and pepper to taste; serve over cooked egg noodles.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)