Chicken in Mustard with Buttered Noodles

Ingredients
For the chicken
3-4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 tomato, chopped
1 tablespoon flour
1 ¹⁄₂ cups chicken broth
¹⁄₄ cup Dijon mustard
2 tablespoons sour cream

For the noodles
2 chicken bouillon cubes
1 pound egg noodles
3 tablespoons butter, softened
1 tablespoon sour cream
¹⁄₄ cup fresh parsley, chopped
Salt and freshly ground pepper

Instructions
1. Heat oven to 350*F. 

2. Season chicken with salt and pepper.  Heat 1 tablespoon olive oil in Dutch oven over medium-high heat.  Brown chicken on both sides, about 4 to 5 minutes per side.  Remove chicken to plate. 

3. Add remaining tablespoon oil to Dutch oven.  Add onion and cook until soft.  Add mushrooms and continue cooking until soft, 3 to 5 minutes.  Stir in garlic and cook until fragrant.  Add tomato and flour.  Stir and cook for 1 minute.  Increase heat to high and deglaze Dutch oven with ¹⁄₂ cup chicken broth. 

4. Return chicken and accumulated juices to Dutch oven.  Add remaining broth.  Cover Dutch oven and place in oven.  Cook 45 minutes, removing lid after 23 minutes of cooking. 

5. Remove Dutch oven from oven, uncover, and remove chicken to plate.  Stir mustard and sour cream into sauce.  Return chicken to Dutch oven and let rest 5 minutes while flavors blend. 

6. Meanwhile, bring large pot of water to boil.  Add bouillon cubes and cook noodles as directed by package directions.  Drain noodles and return to pot.  Add remaining ingredients and stir until butter has melted and noodles are coated.  Season with salt and pepper. 

7. Serve chicken over noodles. 

Comments
This recipe is from Taste and Tell.  It’s a pretty simple braised chicken dish that is almost like stroganoff in some of its flavors.  The noodles were a great addition, the sour cream, butter and parsley gives them more flavor than just regular egg noodles.  I might make the noodle part of this recipe in the future when I’m making beef stroganoff. 

We all enjoyed this chicken, although I believe that 45 minutes might be a bit too long since the chicken was a tidge on the dry side.  But that can be rectified with future experimentation.

Internet - Taste and Tell