Recipe: Chicken Stroganoff

1 lb boneless, skinless chicken breast halves
9oz can sour cream and onion dip
6oz can sliced mushrooms, drained
1/4 cup canned low-sodium chicken broth
1/2 tsp garlic powder
3/4 tsp dried thyme
1/4 tsp ground black pepper
2 tsp olive oil
1 cup sliced onions
2 tsp Worcestershire sauce

In a small bowl, mix the garlice powder, 1/2 tsp of the thyme, and 1/8 tsp of the pepper. Cut the chicken breasts in half crosswise, then coat all over with the spices. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, or until browned all over. Remove to a plate. Dump the onions into the pan, cover and cook for 3 to 4 minutes, or unitl soft. Dump in the dip, mushrooms, broth, Worcestershire and the remaining 1/4 tsp thyme and 1/8 tsp pepper. Return the chicken to the pan, covering with the sauce. Reduce the heat to medium-low, cover and cook for 8 to 10 minutes, or until the chicken is no longer pink in the center.

Serves: 4
Calories: 300
Fat: 12
Carbs: 13