Dijon Chicken Mushroom Stroganoff
(from saymyname’s recipe box)
Source: Cooking Light
Serves 4 peopleCategories: Chicken, Cooking Light, Main Dish
Ingredients
- 1 cup fat-free chicken broth or 1 cup vegetable broth
- 1 cup water
- 1/2 cup chopped onion
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cloves garlic , minced
- 8 ounces fresh cremini mushrooms , cut in quarters
- 1 lb boneless skinless chicken breast
- 1/2 cup low-fat sour cream
- 6 ounces egg noodles , cooked
Directions
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Combine broth, water, onion, mustard, thyme, salt, pepper, garlic and mushrooms in a skillet.
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Bring to a boil.
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Cover, reduce heat and simmer for 5 minutes (do not be alarmed by curdling of liquid).
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Arrange chicken in a single layer in the skillet, cover, and simmer for 15 minutes (do not boil).
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Remove chicken from skillet, cut into smaller pieces, and keep warm.
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Bring liquid left in skillet to a boil and cook, uncovered, for 15 minutes or until reduced to 1/2 cup.
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Remove from heat and let cool slightly.
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Stir in sour cream.
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Return chicken and juices to skillet, turning chicken to coat.
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Serve with noodles.