1 cup FF sour cream (I used ultral low fat... I don't like FF. The points were the same)
1.5 tbsp Dijon mustard
.5 tsp dried thyme
4 4oz boneless, skinless chicken breasts
non stick cooking spray
.5lb button mushrooms (about 3 cups) washed, dried and thinly sliced
2 tbsp water (I used about 1/4 cup white wine instead)
6 oz dry pasta (I used egg noodles but fettuccine would work well too) cooked
.5 lemon, sliced thinly
.5 tsp. freshly ground black pepper
1. In a small bowl, stir together sour cream, mustard and thyme.
2. Rinse chicken and pat dry. Spray a large non stick pan with cooking spray and cook chicken over medium heat until chciken is cooked through and no longer pink (about 8-10 min). Remove chicken when cooked and place on plate. Add mushrooms and water (or wine!) and scrape up all the good bits. Cook over medium heat until mushrooms are soft (about 2 minutes) and most of the wine has been absorbed. Add sour cream mixture to mushrooms and heat but do not boil (it will curdle) and then add chicken back to skillet. Turn down heat to low and heat through.
3. On each plate add: 1 cup pasta (3 pts), 1-3 oz cooked chicken breast (3 pts) and .5 cup creamy mushroom sauce (2 pts).
4. Garnish with slices of lemon and frshly ground pepper.
This was sooo good! it tasted like it should have been more pts as the sauce is great.