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Easy Chicken and Mushroom Stroganoff

4 boneless, skinless chicken breast halves
2 tablespoons butter2 tablespoons all-purpose flour
1 medium red onion, chopped
8 ounces mushrooms, quartered
1-1/2 cups chicken broth
2 tablespoons prepared coarse-grain mustard
1/2 cup sour cream
3 tablespoons chopped parsley
2 cups cooked egg noodles

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.

Makes 4 servings.

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 frypan over medium-low heat. Bring to simmer and cook about 5 minutes.

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