2 tbsp butter, separated by tbsp
2 Springer chicken breasts, cut into small strips
2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp pepper
3/4 cup white onion, sliced
1/2 cup crimini mushrooms, sliced
1/2 cup button mushrooms, sliced
2 cup chicken broth
8 oz egg noodles
1/2 cup sour cream
1 cup celery, thinly sliced
1 cup red cabbage, thinly sliced
Melt butter in pan over medium to high heat.
Add chicken and cook about 7 minutes or until internal temperature reaches 165°F.
Remove chicken onto a clean plate and reserve for later.
Melt leftover butter in the same pan.
Add onions and mushrooms and cook about 4 minutes until onions are soft.
Stir in flour, salt, and pepper.
Add chicken, broth, and noodles. Cook until noodles are soft.
Stir in sour cream, celery, and cabbage.
Cook for 3 minutes until celery is slightly tender.
Serve and enjoy!