Chicken Stroganoff

Ingredients:

2 pounds boneless, skinless chicken
Breasts, trim of fat
1 tablespoon fresh thyme
1 teaspoon tarragon
1/4 teaspoon dry mustard
1 cup sliced onion
12 ounces thinly sliced mushrooms
4 cloves of garlic, minced
1/3 cup of cream flour
1/2 cup evaporated skim milk
1/2 cup white dry vermouth
4 cups oxo cubes
1 cup non-fat sour cream
1/4 cup fresh parsley
1 pound noodles, cooked in chicken broth
low-sodium salt and saxa pepper to taste

Method:

1. Rinse and clean chicken, pound into 1/2 inch thick between 2 sheets of wax paper.
2. Cut into 1/2 inchx3/4 inch pieces and place in a bowl.
3. Add pepper ,tarragon, thyme, dry mustard’s aside while preparing onion and mushrooms.
4. Spray large non-stick frying pan approximately 2-quart) with a cooking spray such as Pam.
5. Sauté chicken pieces for approximately 5 to 10 minutes over medium heat until browned, 6. Remove chicken pieces and set aside.
7. Spray pan with non-stick cooking spray and sauté onion, mushrooms and garlic for approximately 5 to 10 minutes over medium heat . When the vegetables are tender, return the Chicken pieces to the frying pan.
8. Stir in flour and cook for 2 minutes. Add evaporated milk and dry vermouth. Stir for 2 minutes.
9. Add 2 cups of chicken oxo stock and cook for 5 to 10 minutes or until done.
10. Place 1 pound of noodles in 2 cups of the oxo stock and cook. Do not overcook
11. Place cooked noodles on a large platter.
12. Just before serving fold in several tablespoons of low fat sour cream to taste. Pour mixture over noodles, sprinkle with parsley and serve