Chicken in Mustard with Super Buttered Egg Noodles

April 14, 2013

Chicken is browned and then braised in a delicious sauce of chicken broth, mushrooms, tomatoes, onion and garlic. Add a little dijon mustard and sour cream for richness at the end and serve over egg noodles and you have a winner, winner, chicken dinner! (Sorry, it had to be done.)

For the chicken:

2 lb. boneless skinless chicken breast (cut each breast in half)
Salt and pepper
2 T. extra virgin olive oil, divided
1 yellow onion, diced
8 oz. button mushrooms, sliced
3 cloves garlic, minced
2 tomatoes, chopped
1 T. flour
1 t. dried tarragon
1 1/2 c. chicken broth
1/4 c. Dijon mustard
2 T. light sour cream

For the egg noodles:

12 oz. No Yolks broad egg noodles
2 chicken bouillon cubes
3 T. butter, softened
1 T. light sour cream
1/4 c. parsley or chives for garnish (chopped)
Salt and pepper to taste

For the chicken: Preheat the oven to 350. Season the chicken pieces with salt and pepper. Heat 1 tablespoon of the olive oil in a Dutch oven over medium high heat. Brown the chicken on both sides,...
See the full directions on my site

Nutritions

Calories
496

Sodium
3954mg
164% DV

Fat
32g
50% DV

Protein
30g
61% DV

Carbs
13g
4% DV

Fiber
3g
15% DV