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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Thyme gives this simple chicken dish its unique flavor, shares Harriet Johnson from Champlin, Minnesota. I lightened up the original recipe by using reduced-fat sour cream. My husband loves this, as do friends from my Weight Watchers group. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1 can (14-12 ounces) reduced-sodium chicken broth, divided |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup reduced-fat sour cream |
1/2 teaspoon dried parsley flakes |
1/4 teaspoon salt |
1/4 teaspoon dill weed |
1/4 teaspoon dried thyme |
1/8 teaspoon onion salt |
1/8 teaspoon pepper |
hot cooked yolk-free noodles, optional |
Directions:
1. Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Reduce heat; cover and simmer for 10-12 minutes or until juices run clear, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low.
2. In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, for 5 minutes or until slightly thickened. Place chicken breasts over hot cooked noodles if desired. Drizzle with sauce. Yield: 4 servings.
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