Festive Chicken Dijon with Noodles| This recipe will yield 5 servings of approx. 13 oz each. | | Each serving contains approx. 296 calories. |
| 1 lb | boneless skinless chicken breast | | 1-1/2 cup | sliced mushrooms | | 1 | small onion, chopped | | 1 Tbl. | water | | 1 Tbl. | cornstarch | | 1/4 cup | dry white wine | | 1 cup | nonfat milk | | 2 | chicken bouillon cubes, crushed | | 1/4 cup | chopped parsley | | 2 tsp. | Dijon mustard | | 1/4 tsp. | dried thyme leaves | | 8 oz | medium tricolor noodles, cooked, rinsed, drained |
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| In a large non stick skillet over medium heat, cook chicken about 10 minutes, or until brown on both sides, turning once. Remove chicken and set aside. In same skillet, add mushrooms, onions and water and cook for 3 minutes, stirring frequently. In a small bowl, stir cornstarch and wine together until smooth. Stir in milk, bouillon cubes, parsley, mustard, and thyme; pour into skillet. Over medium heat, bring to a boil, stirring constantly. Serve chicken and sauce with noodles. |
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