Dijon Chicken Mushroom Stroganoff

Ingredients

• 1 cup fat-free chicken broth or 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

1. 1

   Combine broth, water, onion, mustard, thyme, salt, pepper, garlic and mushrooms in a skillet.

2. 2

   Bring to a boil.

3. 3

   Cover, reduce heat and simmer for 5 minutes (do not be alarmed by curdling of liquid).

4. 4

   Arrange chicken in a single layer in the skillet, cover, and simmer for 15 minutes (do not boil).

5. 5

   Remove chicken from skillet, cut into smaller pieces, and keep warm.

6. 6

   Bring liquid left in skillet to a boil and cook, uncovered, for 15 minutes or until reduced to 1/2 cup.

7. 7

   Remove from heat and let cool slightly.

8. 8

   Stir in sour cream.

9. 9

   Return chicken and juices to skillet, turning chicken to coat.

10. 10

    Serve with noodles.