1 Medium Onion (finely minced)
3 Tablespoons olive oil
2 Tablespoons butter
1 Chicken Breast (small chopped)
8 Ounces White Button Mushrooms (thinly sliced)
16 Ounces Sour Cream
Salt and Pepper to taste
1 Cup Frozen Peas (pre boiled in hot water)
3/4 Package Precooked Egg Noodles
Saute onion in olive oil until tender. Add chicken and mushrooms cook till chicken is lightly golden and mushrooms are soft about 3- 4 minutes. Stir in sour cream. Add peas then salt and pepper to taste simmer 2-3 minutes or until sauce has thickened. Toss with prepared egg noodles. Enjoy!
* I like to use "Pennsylvania Dutch Homestyle Egg Noodles" in this recipe.
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