- 1 of 3 Season chicken with salt and pepper. Heat oil in large nonstick skillet. Add onion and garlic; saute until softened, about 3 minutes. Add mushrooms; saute until lightly browned, about 3 minutes. Add paprika and chicken; saute until chicken turns white, 3 minutes.
- 2 of 3 Stir 3 tablespoons sherry, chicken broth and sour cream in small bowl until smooth. Add to skillet. Simmer, covered, about 8 minutes or until chicken is cooked through.
- 3 of 3 Stir remaining sherry, flour and mustard in cup until smooth. Add to skillet; bring to boiling, stirring. Serve over noodles or rice if desired. Garnish with parsley.
Servings Per Recipe: 6
Per Serving: 915 mg sodium, 16 g carb., 313 kcal cal., 8 g Fat, total, 41 g pro., 94 mg chol.