Recipe for Chicken and Fettuccine Dijon 
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Yield:
4
Ingredients:
Amount Ingredient
1 cup (250 ml) fat-free sour cream
1/2 tbl (22 ml) Dijon-style mustard
1/2 tsp (2 ml) dried thyme
4 x (7 oz/200 g) boneless, skinless chicken breasts
1/2 lb (225 g) mushrooms, washed, dried and thinly sliced
2 tbl (30 ml) water
6 oz (180 g) fettuccine
1/2 x lemon, sliced very thin
1/2 tsp (2 ml) freshly ground black pepper
Instructions:
Instructions: Preparation Time: 20 to 25 minutes

In a small bowl, stir together sour cream, mustard and thyme.

Spray a large non-stick skillet with cooking spray. Place on medium heat and add chicken. Saute, stirring frequently, 8 to 10 minutes or until chicken is cooked through and no longer pink. Remove chicken from skillet, place on platter, and cover to keep warm. Add mushrooms with 2 tbsp (30 ml) water into skillet. Cover and cook over medium-heat until soft, about 2 minutes. Add sour cream mixture to mushrooms and heat, but do not boil. Return chicken to skillet and gently mix with mushroom and sour cream sauce.

Meanwhile, cook pasta in plenty of lightly-salted boiling water until firm to the bite. Remove from heat, drain, set aside, and keep warm.

Place warm fettuccine on a serving platter and top with chicken and sauce. Garnish with lemon slices and sprinkle with freshly ground pepper.

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