Ingredients:

6 oz Fresh Mushrooms, sliced
1 Onion, chopped
1/4 C Butter
2 lbs Chicken, in 1″ pieces
1/4 C All-Purpose Flour
1 t Salt
2 C Chicken Broth
1 C Sour Cream
12 oz Linguine Pasta
1/2 t Garlic, minced

Directions:

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until tender, about 8 minutes, drain.

Melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove and set aside.

Add chicken pieces to the pan and sprinkle with garlic. Cook and stir until evenly browned.

Mix Flour and salt and combine with the chicken broth. Gradually add mixture to the pan and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan and stir in sour cream.

Cook until heated through but do not boil. Serve over pasta.