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Chicken Stroganoff

2 Tolive oil
2 Cboneless, skinless roasted chicken
1/2 Cchopped onions
one Cmushrooms, sliced (optional)
one Chomemade chicken broth
2 Tflour
1/4 Clow fat sour cream
one tred wine vinegar
one tDijon 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
 

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