Recipe: Chicken Stroganoff

This recipe is my own creation

Ingredients:

1 lb. Chicken tenderloins

1 lb. button mushrooms, sliced

1 white onion, chopped

1 cup lite sour cream

2 Tbl. Dijon mustard

1 cup milk

3-4 cups broth

1/2 stick margarine or butter

drizzle olive oil

1/3 cup flour

2 tsp. poultry seasoning

1 tsp. sage

2 Tbl. garlic powder

salt and pepper to taste

1 lb. Egg Noodles, cooked per directions on package

Directions:

Cook tenderloins in a large skillet over med-hi heat. When cooked mostly through, remove and let cool. Drizzle olive oil in same skillet and melt 1/2 stick of margarine. Saute' mushrooms and onions in the oil. When onions are clear, add flour. Stir the flour around, absorbing all of the oil and margarine. Add broth and milk. Bring everything to a boil and the flour will thicken the sauce. Add poultry seasoning, garlic powder, sage, and salt and pepper. Simmer the sauce for ten minutes. Add in sour cream and mustard. Stir well and serve over egg noodles. Enjoy!

Tip: I don't usually measure ingredients, so if the thickness of the sauce is not to your liking, you can either dilute it with more milk and broth, or thicken it up with a mixture of equal parts flour and water (stirred very well).