Recipe for Easy Chicken and Mushroom Stroganoff
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Estimated Preparation Time:  20 minutes
Estimated Cooking Time:  17 minutes
Makes 4 Servings

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 ½ cup chicken broth
2 tablespoons prepared coarse-grain mustard
½ cup sour cream
3 tablespoons chopped fresh parsley
2 cups cooked egg noodles

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.

Serve over egg noodles.

Recipe:  Courtesy of National Chicken Council.

NOTE:  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 - 24 hours before needed.  Reheat in large, covered fry pan over medium-low heat.  Bring to simmer and cook about 5 minutes.

Servings:  4

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