Chicken Stroganoff

[Scott]

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 chicken 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.
Saut? 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 saut? 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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May your day be touched
by a bit of Irish luck,
brightened by a song in your heart,
and warmed by the smiles
of the people you love.

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