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Chicken stroganoff
  • 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 Vegetable 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

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

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