Yield: 4 servings Prep/Cooking: 1 hour

The chicken is so tender it just melts in your mouth, and the noodles really add to the whole dish.  A winning dish in our family. 1 cup egg noodles, 2 chicken thighs, and 1/2 cup vegetable mixture= 57g of carbohydrates!

 

1 tablespoon butter, divided

1 (4-ounce) bone-in chicken thighs, skinned

1 cup thinly sliced carrot

3/4 cup chopped onion

1/2 cup thinly sliced celery

8 pitted dried prums, chopped

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

2 teaspoons Dijon mustard

1 (14-ounce) can fat-free, less-sodium chicken broth

3/4 cup water

1/2 teaspoon salt

1/2 teaspoon black pepper

4 cups hot cooked egg noodles (we use spelt ribbons, they cook in 8-10 minutes)

1.  Melt 1 teaspoon butter in a large skillet over medium heat.  Add chicken to pan; cook 6 minutesk browning on both sides.  Remove chicken from pan; keep warm. 

2.  Add remaining 2 teaspoons butter to pan; swirl until butter melts.  Add carrot, onion, celery, and dried plums; cook 4 minutes or until vegetables begin to soften, stirring frequently.  Stir in thyme and sage; cook 30 seconds.  Stir in mustard.  Add broth and 3/4 cup water, scraping pan to loosen browned bits; bring to a simmer.

3.  Return chicken to pan.  Cover, reduce heat, and simmer for 35 minutes.  Uncover, increase heat to medium-high, and simmer until sauce is reduced by half (about 10 minutes).  Stir in salt and pepper.  Serve over noodlesl 

1 cup egg noodles, 2 chicken thighs, and 1/2 cup vegetable mixture=

Fat 11.5g           Carbohydrates 57.3g

Protein 36.9g      Fiber 5g

Cooking Light November 2009 page 206