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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)