Chicken breast in light sauce with noodles

Ingredients for 4 servings:

• 500 g pasta
• 150 g mushrooms
• 1 onion(s)
• 6 tbsp flour
• 500 g chicken breast fillet(s)
• 4 tbsp butter
• 250 ml chicken broth
• 250 ml dry white wine
• 200 g sour cream
• Mustard
• salt and pepper

Instructions

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

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Grate and slice the mushrooms. Peel and dice the onion. Mix 4 tablespoons of flour, pepper, and salt in a deep dish and toss the patted-dry chicken breast fillet in it. Heat half of the butter in a pan and fry the chicken pieces over medium heat for about 8 minutes on each side. Add the onion and mushrooms to the meat and cook everything for about 5 minutes, then cover and set aside. Heat the remaining butter in a pot, sauté the remaining flour, and gradually add the broth and wine while stirring. Simmer for 5 minutes. Finally, stir in the sour cream, season with mustard, salt, and pepper, toss with the meat, and serve with the pasta. If you don’t like wine, simply add double the amount of broth.