Ingredients

• 4 boneless, skinless chicken breast halves
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 medium red onion, chopped
• 8 ounces mushrooms, quartered 1 to 1-1/2 cup chicken broth
• 2 tablespoons prepared coarse−grain mustard
• 1/2 cup sour cream
• 3 tablespoons chopped fresh parsley
• 2 cups cooked egg noodles

Preparation

In large non-stick fry pan, melt butter over high heat. Place flour in pie pan; add chicken and turn to coat well. Place chicken in fry pan 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 fry pan 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 over egg noodles.