Chicken Musroom Stroganoff

By Joan_Z

Ingredients

• 4 (4 or 5 oz) boneless chicken breast halves
• 1 (14.5 oz) can fat free chicken broth
• 1/2 cup onion - chopped
• 2 Tbs. Dijon mustard
• 1 tsp. dried thyme
• 1/8 tsp. white pepper
• 1 clove garlic - minced
• 1 (8 oz) pkg fresh sliced mushrooms
• 2/3 cup low fat sour cream

Preparation

Step 1

Flatten chicken to an even thickness, between 2 pieces of plastic wrap. Combine broth, onion, mustard, thyme, pepper, garlic and mushrooms in a large skillet and bring to a boil. Cover, reduce heat and simmer 5 minutes (mixture will appear curdled). Lay chicken in mixture, cover and simmer (poach) 15 minutes; do not boil. Remove chicken and cover to keep warm. Bring poaching liquid to a boil and cook, uncovered, 8 minutes or until reduced to about 3/4 cup. Remove from heat; let cool slightly. Stir in sour cream. Return chicken and any collected juices to skillet, turning chicken to coat. Serve chicken with sauce