Chicken Dijon Stroganoff

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

1
Combine broth, onion, shallot,garlic, mustard, thyme, salt, pepper,and mushrooms in a skillet.
2
Bring to a boil.
3
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).
4
Remove chicken from skillet, cut into smaller pieces, and keep warm.
5
Bring liquid left in skillet to a boil and cook, uncovered, for 15 minutes or until reduced to1 cup.
6
Remove from heat and let cool slightly.
7
Stir in sour cream.
8
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.