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Easy Chicken and Mushroom Stroganoff

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  • 2 tb Butter
  • 2 tb Flour
  • 4 Boneless chicken breast halves
  • 1 md Red or white onion chopped
  • 8 oz Mushrooms, quartered
  • 1 1/2 c Chicken broth
  • 2 tb Coarse ground mustard
  • 1/2 c Sour cream (can use fat free)
  • 3 tb Parsley
  • 2 c Cooked noodles


In large non stick frypan on high melt butter. Place flour in pie pan. Add chicken and turn to coat. Place chicken in frypan and cook, turning about 5 minutes to brown well on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to med and cook, stirring until onion is golden, about 5 minutes.
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. Stir in sour cream and parsley. Simmer 2 more minutes. Season with salt and pepper. Server over noodles. Posted to bakery-shoppe digest V1 Number 038 by on Apr 18, 1997