Ingredients
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1 cup water
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1/2 cup chopped onion
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2 tablespoons Dijon mustard
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1 teaspoon dried thyme
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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2 cloves garlic, minced
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8 ounces fresh cremini mushrooms, cut in quarters
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1/2 cup low-fat sour cream
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6 ounces egg noodles, cooked
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1 lb boneless skinless chicken breast
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1 cup fat-free chicken broth or 1 cup vegetable broth
Instructions
- 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.