Chicken in Mustard with Super Buttered Egg Noodles

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.)

Chicken in Mustard with Super Buttered Egg Noodles (adapted from Melissa d'Arabian)

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

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, working in batches if necessary.  Remove the chicken to a plate and set aside.

Add the remaining 1 tablespoon of olive oil to the Dutch oven and cook the onions until soft, about 5 minutes.  Add the mushroom and continue to cook until the mushrooms have softened, about 3-5 minutes.  Stir in the garlic and cook until fragrant, about 1 minute.  Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 2 minutes.  Add the tarragon to the pan.  Return the chicken to the Dutch oven.  Add the chicken broth to deglaze the pan and allow to bubble for a minute or two.  Return the chicken to the Dutch oven.  Cover, place in the oven and braise for 45 minutes, removing the lid halfway through.  

When finished, remove the chicken from the Dutch oven and set aside.  Add the mustard and sour cream and stir to combine.  Return the chicken to the pan and allow the flavors to meld while you prepare the egg noodles.

To prep ahead make chicken as directed and store in the fridge until ready to heat.  Reheat (adding chicken broth to loosen, if necessary) while you prepare the egg noodles.

Super Buttered Egg Noodles (adapted from Melissa d'Arabian)

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

Cook egg noodles according to package directions adding bouillon cubes when you add the noodles to the boiling water.  Drain.  Add butter, sour cream, chives, salt and pepper and stir to combine.  Taste and season with additional salt and pepper if needed.  

Serves 6 (545 calories each serving) according to my calculator on loseit.com