This recipe is one of the most complicated I make, but only because it strays from my usual ‘throw everything in one pan and let it cook’ method of making dinner, though the little extra time spent is well worth it. This dish is nice and hearty for the fall weather ahead and can be made a little healthier by using margarine or olive oil, low sodium broth and fat free sour cream, all of which I use. You will find a printable recipe card at the end of this post.
Cook time: 30 min | Serves about 4 – 6
8 ounces egg noodles
6 tablespoons all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon pepper
1 – 1 1/2 pounds chicken tenderloins
4 tablespoons butter, divided
mushrooms, cut into quarters
1 chopped onion (optional)
1/2 teaspoon dry mustard
1 can chicken broth
1 cup sour cream
Cut the chicken into bite sized pieces. Mix 4 tablespoons flour with the salt and pepper in a small bowl. Add the chicken and toss to coat.
Heat two tablespoons of butter in large skillet over medium heat until melted. Cook the chicken, stirring often, until browned.
Cut the mushrooms into quarters (I like to use a lot!). If you are using onion, also add it now. I use a bit of onion powder instead. Heat until mushrooms are cooked through then remove the mixture from the pan and set aside.
In the meantime, cook the noodles according to package directions.
Add remaining two tablespoons butter to the skillet along with remaining two tablespoons flour and the dry mustard, mix well.
Gradually stir in broth, then sour cream and continue cooking, stirring frequently, until smooth. Return chicken and mushrooms back to pan and cook until heated through.