Chicken breast halves are simmered until tender in a tasty mushroom stroganoff-style sauce and served over hot cooked egg noodles.

Easy Chicken and Mushroom Stroganoff

2 tablespoons butter

2 tablespoons all-purpose flour

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

1. In large non-stick frypan, melt butter over high heat.
2. Place flour in pie pan; add chicken and turn to coat well.
3. Place chicken in frypan 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.
4. In small bowl, whisk together chicken broth and mustard. Pour mixture into frypan and stir. Bring to boil, reduce heat to simmer and cook about 5 minutes.
5. Stir in sour cream and parsley and simmer for 2 additional minutes.
6. Season with salt and pepper to taste and serve over egg noodles.

Makes 4 servings.

To freeze, transfer Chicken Stroganoff to a plastic container with a tight-fitting lid. Let cool, uncovered, for 20 minutes. Refrigerate, uncovered, until cold, about 30 minutes. Cover tightly and freeze until needed.

To thaw, transfer from freezer to refrigerator 12 to 24 hours before needed. Reheat in large, covered frypan over medium-low heat. Bring to simmer and cook about 5 minutes.

Recipe provided courtesy of the National Chicken Council. Used with permission.