6 boneless chicken breasts, sliced into strips
1 1/2 tbsp. butter
1 1/2 c. fresh mushrooms, sliced
2 tbsp. chopped parsley
2 tsp. dried chives
1/4 tsp. dried dill weed
1/4 tsp. salt
1/8 tsp. pepper
1/3 c. chicken broth
1 tbsp. flour
1/2 c. sour cream

In a large skillet, brown chicken strips in butter Cook about 7-10 minutes until chicken is done, remove chicken to another bowl. Add mushrooms, parsley, chives, dill, salt and pepper; cook until mushrooms are softened. (You can add a little more butter, if desired.) Stir in chicken broth.

Return chicken to skillet; cover and simmer 10 minutes or until chicken is tender and flavors are thoroughly mixed. In a small bowl, combine flour and sour cream. Stir sour cream mixture into skillet; cook until heated through; do not boil. Serve over noodles. 4 servings.