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Prep Time: 14 Minutes Cook Time: 18 Minutes |
Ready In: 32 Minutes Servings: 6 |
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For those who do not eat red meat like my husband. This is a traditional family recipe with a twist. My husband loves it. Ingredients:
1 1/4-1 1/2 lbs chicken tenderloins |
6 tablespoons flour (divided) |
1 teaspoon salt |
1/2 teaspoon pepper |
4 tablespoons butter (divided) |
6 medium mushrooms, cut in quarters |
1 cup chopped onion |
1/2 teaspoon dry mustard |
2 cups chicken broth |
1 cup sour cream |
1 teaspoon ketchup |
8 ounces wide egg noodles |
Directions:
1. Cook noodles using package directions; drain well. Cover to keep warm.
2. Mix 4 tbs flour with the salt and pepper in a bowl and mix well.
3. Add chicken and toss to coat.
4. Heat 2 tbs. butter in large skillet over medium heat until melted.
5. Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes.
6. Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes.
7. Remove chicken and vegetables with a slotted spoon in to a bowl and reserve pan juices in skillet.
8. Add remaining flour, butter and dry mustard to reserve pan juices and mix well.
9. Gradually, stir in broth. Cook stirring frequently for 3 minutes. Stir in sour cream and ketchup.
10. Return chicken and vegetables to the skillet. Stir until heated through; do not boil.
11. Spoon chicken sauce over noodles and serve.
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