Dijon Chicken Mushroom Stroganoff

• 1 cup fat-free chicken broth or 1 cup 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

1. Combine broth, water, onion, mustard, thyme, salt, pepper, garlic and mushrooms in a skillet.
2. Bring to a boil.
3. Cover, reduce heat and simmer for 5 minutes (do not be alarmed by curdling of liquid).
4. Arrange chicken in a single layer in the skillet, cover, and simmer for 15 minutes (do not boil).
5. Remove chicken from skillet, cut into smaller pieces, and keep warm.
6. Bring liquid left in skillet to a boil and cook, uncovered, for 15 minutes or until reduced to 1/2 cup.
7. Remove from heat and let cool slightly.
8. Stir in sour cream.
9. Return chicken and juices to skillet, turning chicken to coat.
10. Serve with noodles.

chicken broth, water, onion, mustard, thyme, salt, black pepper, garlic, cremini mushrooms, chicken breast, lowfat sour cream, egg noodles

Taken from www.food.com/recipe/dijon-chicken-mushroom-stroganoff-113707 (may not work)