Chicken Dijon StroganoffSubmitted by: KARENCRAFTER
IntroductionA lighter Stroganoff that's strong on flavor A lighter Stroganoff that's strong on flavor
2 cups low salt fat free chicken broth
1 cup diced onion
1 med shallot minced
2 cloves garlic minced
1 Tsp dry thyme leaves
1/4 t kosher salt
1/4 t ground black pepper
2 T dijon Mustard
1 lb cremini and/or white mushrooms cut into quarters
1 lb boneless skinless chicken breasts
1 cup reduced fat sour cream
6 oz egg noodles, cooked
3 T fresh parsley minced
add a diced roasted red pepper or slivered sun dried in with the sour cream for more color
Combine broth, onion, shallot,garlic, mustard, thyme, salt, pepper,and mushrooms in a skillet.
Bring to a boil.
Cover, reduce heat and simmer for 5 minutes
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 to1 cup.
Remove from heat and let cool slightly.
Stir in sour cream.
Return chicken and juices to skillet, turning chicken to coat.
9 pour over hot noodles and sprinkle with fresh parsley
Serve with noodles.
Serving Size: serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user KARENCRAFTER.