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
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.