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Place oil in large skillet over moderate heat. Season flour with salt and pepper and dust chicken pieces in flour. Fry beef in hot oil to brown and remove from pan. Add onion and mushroom and fry until lightly browned, stirring frequently.
De glaze with chicken stock and bring to a simmer. Simmer until most of the chicken stock is gone. Add mustard, balsamic vinegar and heavy cream and bring to simmer over low heat. Add the chicken back into the pan. Then add sour cream and bring back to simmer. Simmer until thickened, season with salt and pepper and serve over buttered egg noodles.
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