Stroganoff Style Chicken
|Skinless, boneless chicken breast halves||12 Ounce|
|Ground coriander||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Dried basil||1⁄4 Teaspoon, crushed|
|Ground nutmeg||1⁄8 Teaspoon|
|Nonstick spray coating||1|
|Cooking oil||1 Tablespoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned reduced sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Reduced fat cream cheese||4 Ounce, cut up (1/2 Of 8 Ounce Package, Neufchatel)|
|Grated parmesan cheese||2 Tablespoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Hot cooked noodles||1 Cup (16 tbs)|
|Snipped fresh parsley||1 Tablespoon|
1. Rinse chicken; pat dry. Cut into bite-size pieces. In a shallow dish stir together the coriander, thyme, oregano, basil, nutmeg, and pepper. Add chicken pieces, tossing to coat well.
2. Spray a cold large skillet with nonstick coating. Heat over medium-high heat. Add chicken; cook and stir for 3 to 4 minutes or till chicken is tender and no longer pink. Remove chicken from skillet. Add oil to skillet. Heat over medium-high heat. Add mushrooms, onion, and garlic. Cook and stir for 3 to 4 minutes or till vegetables are tender.
3. Carefully add chicken broth to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or till broth is reduced by half. Stir in cream cheese and Parmesan cheese. In a screw-top jar shake together the milk and flour till combined. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add chicken; heat through.