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Creamed Chicken Noodles
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Categories: Chicken, Favorites, German Recipes, Low fat, Mushroom Recipes
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Total Time: 25 min.

This recipe from Joan Lunden's Healthy cooking is a great way to enjoy creamy noodles without all the fat and calories. I like the creamy chicken over spaetzle too.

1 medium onion - chopped
1 tablespoon butter
1/2 pound mushroom - sliced
1 tablespoon all-purpose flour
3/4 cup chicken broth
1/2 cup evaporated skim milk
2 teaspoons lemon juice
1/4 cup lowfat sour cream
3/4 pound boned and skinned chicken brea - poached and sliced
salt and pepper
1/2 pound noodles - boiled

In a large nonstick skillet, cook the onion in the butter over moderate heat for 5 minutes or until softened. Add the mushrooms and cook for 8 minutes more, or until almost all of the liquid the mushrooms give off is evaporated. Sprinkle the flour over the mushrooms and cook the mixture, stirring, for 2 minutes. Whisk in the broth, bring the mixture to a boil, whisking, and simmer it for 3 minutes. Add the milk, and simmer the mixture for 3 minutes or until it is thickened. Stir in the lemon juice, sour cream, the chicken, and the salt and pepper to taste, and cook the mixture over moderate heat until it is heated through. Serve over noodles.

Calories: 421 Calories From Fat: 17%
Protein: 33g Carbohydrate: 54g
Cholesterol: 116mg Sodium: 446mg

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