Total Time
35mins
Prep 15 mins
Cook 20 mins

A variation on a great dish. Makes a great family supper with a tossed salad. Kids like this!

Ingredients Nutrition

Directions

  1. Melt butter in large skillet over medium-high heat. Add onion and saute for 5-6 minutes or until translucent. Add sage, 1/2 teaspoons salt, 1/4 teaspoons pepper, and mushrooms. Saute 6-7 minutes, or until mushrooms lose their juices and begin to brown. Spoon mixture into large bowl.
  2. COmbine 1/4 cup flour and paprika in a shallow dish. Cut chicken breasts into 1/4" strips. Dredge chicken strips in flour mixture, shaking off excess flour.
  3. Heat 2 tablespoons olive oil in skillet over medium-high heat. Add chicken, sprinkle with 1/2 teaspoons of salt and rest of pepper. Saute chicken 5 minutes, or until cooked through, Add chicken strips to mushroom mixture.
  4. Add broth and wine to skillet, scraping pan to loosen browned bits. Reduce heat to low. Place sour cream in a small bowl and whisk in 1 tablespoons of flour plus remaining 1/2 teaspoons salt. Whisk sour cream mixture into broth mixture. Stir into chicken mixture; cook 1 minutes or until thoroughly heated. Add noodles and parsley, stirring well to combine.

Reviews

(1)
Most Helpful

Great recipe: I added some diced capsicum which was good and also used lite sour cream.

Larry August 30, 2007

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