CHICKEN STROGANOFF

Ingredients

• 2 tbsp all-purpose flour
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 lb (0.5 kg) chicken breast fillets
• 2 tbsp salted butter
• 2 cups quartered fresh mushrooms
• 1 cup chopped onion
• 1 can (10 oz / 284 mL) chicken broth
• 2 tbsp Dijon mustard
• 1/2 cup light sour cream
• 2 tbsp chopped fresh parsley
• Hot cooked noodles*

Directions

1. Combine flour, paprika, salt and pepper in a plastic bag. Add chicken to flour mixture and toss to coat.
2. Melt butter in a large frypan over medium heat. Add chicken and cook, turning once, until chicken is golden brown and cooked through, about 5 - 6 minutes per side.
3. Transfer chicken to a plate. Add mushrooms and onion to frypan; sauté until mushrooms are light golden and onion is tender.
4. Stir in broth and mustard. Bring to a boil, scraping to loosen browned bits.
5. Return chicken and any accumulated juices to frypan. Reduce heat and simmer, uncovered, stirring occasionally, until mixture is slightly thickened, about 5 minutes.
6. Stir in sour cream. Cook, stirring, just until heated through, about 1 minute. Do not boil.
7. Sprinkle with parsley. Serve over noodles.