Stroganoff, Chicken

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1 lb.		chicken breasts (I sometimes use pre-cut chicken strips or fingers)
1		medium to large onion (I prefer white, but yellow will work)
1 4oz can		sliced mushrooms, optional (canned [drained] or fresh)
¹/₂ cup		sour cream

1 cup		chicken stock (or water)
2-3 tbsp.		all purpose flour
2-3 tbsp.		butter or olive oil
1-2 tsp.		worcestershire sauce, optional
		salt (to taste)
		pepper (to taste)
		dill, optional (to taste)

Cut the chicken into thin strips, about ¹/₄” to ¹/₂” thick by about 1″ to 2″ in length. Coat the chicken strips in flour.
In a large skillet, sauté the onions and mushrooms with enough butter or olive oil to keep them from sticking.
When the onions have become tender add the chicken to the skillet. Continue cooking until the chicken has been browned on both sides.
Dissolve some flour in the broth or water and add that to the skillet. Bring to a quick boil.
Reduce heat and add the sour cream, salt, and pepper and let simmer for 2-5 minutes or until desired sauce thickness has been achieved.
Serve over hot egg noodles and top with chopped dill, if desired.