1 medium (1 cup) Onion, chopped
3 Scallions, chopped fine
1Tbl. Unsalted butter
1/2 lb. Mushrooms, wiped clean with a damp cloth and sliced
1 Tbl. All-purpose flour
3/4 cup Canned reduced sodium chicken broth, heated
1/2 cup Evaporated skim milk
2 tsp. Fresh lemon juice
1 Tbl. Chopped fresh dill
1 tsp. Dried dill, optional
1/4 cup Low-fat sour cream
3 Skinless, boneless chicken breast halves, poached and cut into bite-size pieces
To taste Salt
To taste Pepper
1/2 lb. Boiled egg noodles (or yolk-free egg noodles) or pasta of your choice

In a large nonstick skillet, cook the onion in the butter over moderately low heat for 5 minutes or until the onion is softened. Add the mushrooms, and cook the mixture over moderate heat for 8 to 10 minutes, 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 to 5 minutes or until it is thickened. Stir in the lemon juice, the dill (if using), the sour cream, the chicken, and salt and pepper to taste, and cook the mixture over moderate heat until it is heated through. Serve each portion over a mound of the noodles.

Add 2 Tbl. white wine with the chicken broth
Add half of a green or red pepper, chopped, with the mushrooms
Stir in 1 Tbl. of curry powder with the onion to make a chicken curry, and garnish the dish with sliced banana, sliced papaya, a few crushed peanuts, and a little shredded coconut.

Yield: 4 Servings

Nutritional Information per serving:
Calories 456
Calories from fat: 18%
Fat 9 g
Sodium 261 mg

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