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| 2 T | olive oil |
| 2 C | boneless, skinless roasted chicken |
| 1/2 C | chopped onions |
| one C | mushrooms, sliced (optional) |
| one C | homemade chicken broth |
| 2 T | flour |
| 1/4 C | low fat sour cream |
| one t | red wine vinegar |
| one t | Dijon mustard |
| to taste | freshly ground black pepper |
Heat 2 T oil in large pan. Add onions and mushrooms. Sauté until onions are translucent.
Combine broth and flour in small bowl with wire whisk. Blend until flour is dissolved and add to skillet. Bring liquid to a boil, stirring constantly.
Add chicken to mixture and combine thoroughly. Simmer 5 minutes. Remove pan from heat and stir in sour cream, vinegar, mustard and pepper.
Serve over cooked egg noodles for a delicious main dish. About 10 servings
| Sodium content in milligrams | ||
| 2 C | roasted chicken | 240 |
| 1/2 C | choped onions | 2 |
| one C | sliced mushrooms | 2 |
| one C | homemade chicken broth | 60 |
| 1/4 C | low fat sour cream | 31 |
| one t | French's Dijon style mustard | 140 |
| Recipe total = 475 mg | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.