Chicken & Mushroom Stroganoff

Ingredients

• 4 boneless skinless chicken breast halves
• 2 tablespoon Devondale Light margarine
• 2 tablespoon all purpose flour
• 1 medium red onion, chopped
• 1/2 lb. mushrooms, quartered
• 1-1/2 cups chicken broth
• 2 tablespoon coarse grain mustard
• 1/2 cup sour cream
• 3 tablespoon fresh parsley, chopped
• 2 cups egg noodles, cooked

Directions

In large non-stick frypan, melt butter over high heat. Place flour in pie pan; add chicken and turn to coat well. 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. 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 and simmer for 2 additional minutes.

Season with salt and pepper to taste and serve. Serve over egg noodles.

Serves 4

Nutrition Info

Calories 466; Total Fat 15.6g; (Sat Fat 3.5 g); Protein 52g; Carb 26g; Fibre 3g; Cholesterol 15 mg; Sodium 830mg