4 Patuxent Farms® Boneless, Skinless Chicken Breast Halves
2 Tbsp. Butter
2 Tbsp. All-Purpose Flour
1 Medium Red Onion, Chopped
8 oz. Mushrooms, Quartered
1 1/2 cups Chicken Broth
2 Tbsp. Prepared Coarse-Grain Mustard
1/2 cup Sour Cream
3 Tbsp. Chopped Parsley
2 cups Cooked Egg Noodles

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1. 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.
2. 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.
Makes 4 servings.