Ingredients
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1/2 cup chicken broth (i use low fat, low sodium)
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1 tablespoon tomato paste
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2 teaspoons Worcestershire sauce
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1 1/2 teaspoons cornstarch
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1 tablespoon margarine, divided (Becel)
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1/2 lb thin pork scallopini (should be about 1/4 inch thick)
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paprika
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salt & freshly ground black pepper
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2 tablespoons light sour cream (i use no fat, same taste)
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chopped chives (to garnish) or parsley (to garnish)
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1/2 lb mushroom, sliced (such as oyster, portobello or button)
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1 tablespoon stone ground dijon mustard
Instructions
- Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
- In a large nonstick frypan, melt half the margarine over medium high heat.
- Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
- Set aside in a bowl.
- Lightly season both sides of pork with paprika, salt and pepper.
- Melt remaining margarine in frypan over medium high heat.
- Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
- Remove from pan and set aside with mushrooms.
- Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
- Remove from heat and stir in sour cream.
- Return mushrooms and pork to frypan, turning to coat with sauce.
- Gently heat through if necessary.
- Serve immediately, sprinkled with chives.