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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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, 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 frying pan and stir. Bring to a boil, reduce heat
to simmer and cook 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. Makes 4 servings.
(St.Louis Post Dispatch)
From: Dorothy Thompson Date: 22 Mar 96
| Ingredients:
-1
1/8 Cup(s) all-purpose flour
2 Tablespoon(s) prepared coarse grain
4 Pound(s) boneless, skinless chicken
-1 medium red onion, chopped
8 Ounce(s) mushrooms, quartered
3 Tablespoon(s) chopped parsley
2 Cup(s) cooked egg noodles |
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