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Creamed Chicken Over Noodles

Source of Recipe


Unknown






List of Ingredients



• 1 medium onion, chopped; or 3 scallions, chopped fine
  
• 1 Tbsp unsalted butter
  
• 1/2 lb. mushrooms, sliced
  
• 1 Tbsp all-purpose flour
  
• 3/4 cup chicken broth or canned reduced-sodium chicken broth, heated
  
• 1/2 cup evaporated skim milk
  
• 2 tsp fresh lemon juice
  
• 1 Tbsp chopped fresh dill
  
• 1/4 cup lowfat sour cream
  
• 3 skinless, boneless chicken breast halves, poached and cut into bite-size pieces
  
• Salt and pepper to taste
  
• 1/2 lb. egg noodles (or yolk-free noodles), cooked
  






Instructions



1. In a large non-stick skillet, cook the onion in butter over moderately low heat for 5 minutes or until the onion is softened. Add the mushrooms and cook the mixture over moderately high heat for 5 to 8 minutes, or until almost all the liquid from the mushrooms has evaporated.
   
   
2. Sprinkle the flour over the mushrooms and cook the mixture, stirring, for 2 minutes. Whisk in the broth; bring the mixture to a boil, whisking, and simmer for 3 minutes. Add the milk and simmer the mixture for 3 to 5 minutes or until it is thickened.
   
   
3. Stir in the lemon juice, dill, sour cream, chicken, and salt and pepper to taste. Cook the mixture over moderate heat until it is heated through.
   
   Serve each portion over a mound of the cooked noodles.
   
   Serves 4
   
   






Final Comments


NUTRITION INFO per serving, with noodles: 455 calories, 9 g fat, 260 mg sodium.

VARIATIONS: Add 2 Tbsp white wine with the chicken broth; Add one half of a green or red bell pepper (chopped), with the mushrooms.