Creamy Chicken And Thyme

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 tablespoon all-purpose flour
• 1/2 cup reduced-fat sour cream
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/4 teaspoon dill weed
• 1/4 teaspoon dried thyme
• 1/8 teaspoon onion salt
• 1/8 teaspoon pepper
• Hot cooked egg noodles, optional

1. Place chicken breasts in a
2. . Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low.
3. In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles.

chicken breast halves, chicken broth, flour, sour cream, parsley flakes, salt, dill weed, thyme, onion salt, pepper, egg noodles

Taken from www.tasteofhome.com/recipes/creamy-chicken-and-thyme/ (may not work)