Chicken Stroganoff

There are times I know I am setting myself up for failure when it comes to feeding the little animals that live at my house. This is one of the recipes that I know my son won't eat. So I served him plain noodles and separate chicken thinking he might actually eat some of it. Nope. He had green beans for dinner. And that's it. I was sure he'd at least eat the noodles, but no. And then at his refusal, my daughter decided that it must not be anything worth eating, so she would only eat the corn I served with it. We had two very hungry penguins on our hands the next morning. I wonder why...



1 lb boneless, skinless chicken breast halves
1-2 c all purpose flour (for coating)
salt
pepper
1 tbl butter
1 can cream of chicken soup*
1 1/4 c half&half
1 (1oz) package onion soup mix
2 tbl chopped fresh parsley
2 cloves garlic, minced
8 oz sliced mushrooms
1/4 tsp nutmeg
1 c sour cream
egg noodles


Season chicken with salt and pepper then dredge in flour. In a large skillet brown chicken in butter until golden. Combine soup, half&half, onion soup mix, parsley, garlic, mushrooms and nutmeg in medium bowl. Pour mixture over chicken. Reduce heat to low and simmer covered for one hour. Stir in sour cream and heat through but do not boil. Serve over prepared egg noodles.

*If I have time, I substitute the canned soup with:
4 tbl butter
8 oz mushrooms
1 small onion minced
1/4 c flour
1/2 tsp salt
1/4 tsp pepper
1 c beef broth

In medium sauce pan melt butter and cook mushrooms and onions for three minutes. Add flour, salt and pepper stirring until well mixed. Add beef broth slowly and cook until thickened.

It tastes way better than canned soup and it adds more mushrooms to the sauce, which I love!