Chicken Stroganoff (Low Fat)

INGREDIENTS:

5 Skinless boneless chicken
-breast halves; cut into 1"
-pieces
Salt and pepper
3 tb Butter
1 md Onion; sliced
1/2 lb Sliced mushrooms
1 tb All-purpose flour
1 c Chicken broth; heated
1/3 c Dry white wine
1/2 c Sour cream
1 tb Dijon mustard
1 tb Dry white wine
Chopped fresh parsley
4 1/2 c Cooked rice

Season chicken with salt and pepper. Melt 2 tablespoons of the butter in large skillet over medium heat. Add chicken and cook until opaque, stirring occasionally, about 5 minutes. Transfer to serving dish. Cover and keep warm. Add onion and mushrooms to skillet and cook until light brown, stirring frequently, about 6 to 8 minutes. Add to chicken dish. Keep warm. Melt remaining butter in small saucepan over medium-low heat. Add flour and stir 3 minutes. Whisk in broth and wine and stir vigorously until sauce is thickened and smooth, about 5 minutes. Stir in sour cream, mustard and 1 tablespoon wine. Heat sauce until warmed through, about 3 minutes. Do not boil! Pour over chicken. Top with parsley and serve with rice. May also be served with noodles. Post and Courier, Charleston, SC, Sunday, October 20, 1996. From the Web!