| 1 lb (500 g) skinless, boneless chicken breasts | 1 tbsp (15 mL) butter or margarine |
| 1 tbsp (15 mL) vegetable oil | 1 large onion, finely chopped |
| 1 cup (250 mL) sliced mushrooms | 1 clove garlic, finely chopped |
| 1/2 tsp (2 mL) dried basil | 1/2 tsp (2 mL) dried oregano |
| 1/2 tsp (2 mL) salt | 1/2 tsp (2 mL) pepper |
| 3 tbsp (45 mL) all-purpose flour | 3 cups (750 mL) milk |
| 1 tbsp (15 mL) Dijon mustard | 3 cups (750 mL) egg noodles, uncooked |
| 1 pkg (10 oz/300 g) frozen mixed vegetables | 1/4 cup yoghurt (optional) |
Method:
In a large skillet, cook chicken in the butter and oil over medium heat for 5 minutes. Add onion, mushrooms, garlic, herbs, salt and pepper; cook until onion is tender. Stir in flour; cook for 1 minute.
Gradually add milk; cook and stir until sauce comes to a boil and thickens. Add mustard and noodles. Return to boil and simmer for 15 minutes, adding frozen vegetables after 10 minutes. Stir in yoghurt (optional) and serve with a pinch of Paprika.
