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Easy Chicken and Mushroom Stroganoff

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“National Chicken Council.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In large non-stick fry pan, melt butter over high heat.
  2. Place flour in a pie pan; add chicken and turn to coat well.
  3. Place chicken in fry pan and cook, turning about 5 minutes to brown well on both sides.
  4. Stir in onions, mushrooms, and any unused flour.
  5. Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
  6. In small bowl, whisk together chicken broth and mustard.
  7. Pour mixture into fry pan and stir.
  8. Bring to boil, reduce heat to simmer and cook about 5 minutes.
  9. Stir in sour cream and parsley and simmer for 2 additional minutes.
  10. Season with salt and pepper to taste.
  11. Serve over egg noddles.

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