Chicken breast fillets in light sauce

Ingredients for 4 servings:

• 4 half chicken breast fillets (approx. 125 g each)
• 500 g tagliatelle pasta
• salt water
• 150 g mushrooms from the can, whole heads
• 1 onion(s)
• 6 tbsp flour
• 4 tbsp butter
• ½ liter chicken broth
• 200 g sour cream
• salt and pepper
• Mustard
• possibly white wine, dry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wipe the mushrooms dry and slice. Peel and dice the onion. Mix 4 tablespoons of flour, pepper, and salt in a deep dish. Wash the chicken fillets and pat dry. Cook the pasta in salted water according to the package instructions. Coat the chicken breast fillets in the seasoned flour. Heat half of the butter in a large pan. Fry the chicken breast fillets over medium heat for about 8 minutes on each side. Add the onion and mushrooms to the pan with the poultry and cook for 5 minutes. Cover and set aside. Heat the remaining butter in a saucepan and sauté the remaining flour. Gradually add the broth while stirring, and simmer for about 5 minutes. Mix in the sour cream and season with mustard, salt, and pepper. Mix the sauce with the poultry, mushrooms, and onion. Serve with the pasta. The sauce gets a special flavor from adding a little dry white wine.