Instructions: Season chicken with salt and pepper. Melt 2 tablespoons of the butter in large skillet over medium heat. Add chicken and cook until opaque, stirring occasionally, about 5 minutes. Transfer to serving dish. Cover and keep warm.

Add onion and mushrooms to skillet and cook until light brown, stirring frequently, about 6 to 8 minutes. Add to chicken dish. Keep warm.

Melt remaining butter in small saucepan over medium-low heat. Add flour and stir 3 minutes. Whisk in broth and wine and stir vigorously until sauce is thickened and smooth, about 5 minutes. Stir in sour cream, mustard and 1 tablespoon wine. Heat sauce until warmed through, about 3 minutes. Do not boil!

Pour over chicken. Top with parsley and serve with rice. May also be served with noodles.

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