Creamy Chicken with Mushrooms and Pasta

Ingredients

• 1 cup light sour cream
• 1 1/2 tbsp Dijon mustard
• 1/2 tsp dried thyme
• 1 pound uncooked chicken breast, boneless and skinless, four 4 oz pieces
• 1 serving cooking spray
• 1/2 pound mushroom
• 1/4 cup white wine
• 6 oz uncooked egg noodles, cooked and kept warm
• 1/2 medium lemon, sliced
• 1/2 tsp black pepper, freshly ground

Directions

1. In a small bowl, stir together sour cream, mustard and thyme.
2. Rinse chicken and pat dry. Coat a large nonstick skillet with cooking spray and cook chicken over medium heat until chicken is cooked through and no longer pink, about 8 to 10 minutes; remove chicken when cooked and place on plate.
3. Add mushrooms and wine to skillet and scrape up all the remaining good bits of "grease." Cook over medium heat until the mushrooms are soft, about 2 minutes, and most of the wine has been absorbed.
4. Add sour cream mixture to mushrooms and heat but do not boil (or it will curdle), then add chicken back to skillet; reduce heat to low and heat through.
5. Place 1 cup of noodles, 1 cooked chicken breast and 1/2 cup of creamy mushroom sauce on each of 4 plates. Garnish with slices of lemon and freshly ground pepper.

Serves | 4
POINTS per serving | 8

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse