| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil (I used PAM) |
| 10 |
oz |
Skinless, boneless chicken breast, cut into 1/2" strips |
| 2 |
c |
Sliced mushrooms |
| 1 |
c |
Sliced onions |
| 1 |
c |
Low-sodium chicken broth |
| 2 |
ts |
All purpose flour |
| 3 |
tb |
Nonfat sour cream |
| 1 |
ts |
Red wine vinegar |
| 1 |
ts |
Dijon-style mustard |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
1. In medium skillet, heat 2 tsp oil (or PAM); add chicken. Cook over
medium high heat; stirring frequently, until golden brown. Remove chicken
from skillet, set aside.
2. In same skilet, add mushrooms and onions. Cook, stirring frequently,
until all liquid has evaporated and onions are golden brown.
3. In small bowl, with wire whisk, combine broth and flour, blending until
flour is dissolved; strain and add to skillet. Stirring constantly, bring
liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes,
stirring frequently.
4. Stir reserved chicken into broth mixture; simmer 5 minutes. Remove
skillet from heat; stir in sour cream, vinegar, mustard and pepper.
makes four servings, fat = 6 grams, fiber = 2 grams.
*I served over angel hair pasta! DELICIOUS!!!
Posted to Digest eat-lf.v096.n193
Date: Sat, 19 Oct 1996 20:05:08 -0700
From: Jean.E.Mulrenan.1@nd.edu (Jean E. Mulrenan)
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”