One dish meals are fabulous, aren’t they? This one is quick, easy, healthy and tastes delicious. I use lactose free sour cream to add richness to this dish, while still keeping it lactose intolerance friendly. I like to serve this dish over egg noodles, but you can certainly choose rice if you prefer. The substitution of the chicken instead of the traditional beef cuts down on fat and cholesterol. If you don’t have fresh dill, the dried dill will be just as tasty. Enjoy!
Prep time: 5 minutes Cooking time: 20 minutes Serves 4-6
1 pound of chicken breast cut into bite sized cubes
Salt and ground pepper
3 tbsp of avocado oil (or other oil)
1 shallot diced
1 lb of sliced white mushrooms
1 cup reduced sodium chicken broth
1 tablespoon Dijon mustard
1/2 cup lactose free sour cream
Chipped fresh dill for garnish or 2 tsp dried dill weed
12 oz of wide egg noodles
Add oil to the pan and the chopped shallot at medium heat ensuring that the shallot doesn’t burn. Add the mushrooms and chicken to the pan and sauté for 8-10 minutes. Season with salt and pepper to taste. When the chicken is no longer pink add the chicken stock. Simmer uncovered for 8 minutes until the liquid has thickened. Stir the mustard into the liquid and cook for another 2 minutes uncovered. Remove from heat and stir in sour cream and sprinkle with dill. Serve over cooked egg noodles.