Chicken breast in light sauce

Ingredients for 4 servings:

• 4 half chicken breast fillets (approx. 125 g each)
• 150 g mushrooms
• 1 onion(s)
• 6 tbsp flour
• 4 tbsp butter
• 500 ml chicken broth
• 200 g sour cream
• 1 pinch of mustard
• 500 g pasta
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the pasta in hot, salted water. Dry the mushrooms and slice them. Peel and dice the onion. Mix 4 tablespoons of flour, pepper, and salt in a deep dish. Wash and pat the chicken fillets dry, then coat them in the seasoned flour. Heat half of the butter in a large pan. Fry the chicken pieces over medium heat for about 8 minutes on each side. Add the onion and mushrooms to the pan with the chicken 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. Then simmer for about 5 minutes. Finally, stir in the sour cream. Season with mustard, salt, and pepper. Mix the sauce with the chicken, mushrooms, and onions. Serve with the pasta.