Dijon Chicken Mushroom Stroganoff
This is a delicious low-fat version of stroganoff. It comes from Cooking Light magazine.
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INGREDIENTS
Nutrition- 1
- 1cup water
- 1⁄2cup chopped onion
- 2tablespoons Dijon mustard
- 1teaspoon dried thyme
- 1⁄4teaspoon salt
- 1⁄8teaspoon black pepper
- 2
- 8
- 1⁄2
- 6ounces egg noodles, cooked
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DIRECTIONS
- Combine broth, water, onion, mustard, thyme, salt, pepper, garlic and mushrooms in a skillet.
- Bring to a boil.
- Cover, reduce heat and simmer for 5 minutes (do not be alarmed by curdling of liquid).
- Arrange chicken in a single layer in the skillet, cover, and simmer for 15 minutes (do not boil).
- Remove chicken from skillet, cut into smaller pieces, and keep warm.
- Bring liquid left in skillet to a boil and cook, uncovered, for 15 minutes or until reduced to 1/2 cup.
- Remove from heat and let cool slightly.
- Stir in sour cream.
- Return chicken and juices to skillet, turning chicken to coat.
- Serve with noodles.
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