1 TBSP + 1 tsp oil, divided
10 oz skinless boneless chicken breast, cut into 1/2 " strips
2 c sliced mushrooms
1 c sliced onions
1 c chicken broth, low sodium
2 tsp flour
3 TBSP sour cream, fat free
1 tsp red wine vinegar
1 tsp Dijon-style mustard
1/4 tsp pepper
In medium skillet, heat 2 tsp oil; add chicken. Cover over medium-high heat,
stirring frequently, until golden brown. Remove chicken from skillet; set aside.
In same skillet, heat remaining 2 tsp oil; add mushrooms and
onion. Cook stirring frequently, until all liquids has evaporated and onions are
In small bowl, with wire whisk, combine broth and flour,
blending until flour is dissolved; strain and add to skillet. Stirring
constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10
minutes, stirring frequently.
Stir reserved chicken into broth mixture; simmer 5 minutes.
Remove skillet from heat; stir in sour cream, red wine vinegar, mustard, and
WW Points: 2.5 pt.