Chicken Stroganoff

1 1/2 lbs Chicken Breast
2 T Oil
2 C Sliced Mushrooms
2 T Flour
1 1/2 C Chicken Broth
1 Can Cream Mushroom Soup
1 T Sugar
1 C Sour Cream
1 tsp Red Wine Venegar
1 tsp Dijon Mustard
1/2 tsp Salt
1/4 tsp Pepper
Egg Noodles or Rice
Cut chicken into bite sized pieces.  Brown in oil.  Remove from pand and add butter.  Cook mushrooms and onion in butter.  Wisk together flour and broth.  Add to skillet.  Cook and stir until thick and bubbly.  Remove from heat.  Add soup, sugar, sour cream, vinegar, mustard, salt, pepper, and chicken. 
Allow to cool if freezing.  Freeze in bag.
Serve over egg noodles or rice.

From Shauna Eccles