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| 2 Esslöffel | butter |
| 2 Esslöffel | all-purpose flour |
| 1 1/2 Tasse | chicken broth |
| 2 Esslöffel | Prepared coarse grain |
| | mustard |
| 4 | chicken boneless,skinless |
| | Breast halves |
| 1 mittel | red onion chopped |
| 8 x ca. 30 g | mushrooms quartered |
| 1/2 Tasse | sour cream |
| 3 Esslöffel | parsley chopped |
| 2 Tasse | Cooked egg noodles |
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In a large non stick pan, melt butter over high heat. Place flour in pie pan; add chicken and turn to coat well. Place chicken in frying pan 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 frying pan and stir. Bring to a boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and parsley; simmer for 2 more minutes. Season with salt and pepper to taste; serve over cooked egg noodles. Makes 4 servings. (St.Louis Post Dispatch)
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