1 TBSP + 1 tsp oil, divided 10 oz skinless boneless chicken breast, cut into 1/2 " strips
2 c sliced mushrooms
1 c sliced onions
1 c chicken broth, low sodium
2 tsp flour
3 TBSP sour cream, fat free
1 tsp red wine vinegar
1 tsp Dijon-style mustard
1/4 tsp pepper
In skillet, heat 2 tsp oil; add chicken. Cook on both sides until golden brown
Remove chicken from skillet; set aside
slice onions & mushrooms, I used baby portabellas, they have lots more flavor than the white ones
In same skillet, heat remaining 2 tsp oil; add mushrooms and onion (and yall know I HAD to add a huge amount of minced garlic to the mix). Cook stirring frequently, until all liquids has evaporated and onions are golden brown.
In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved 
add to skillet, Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently. 
I sliced the chicken tenders into bite sized pieces & added into broth mixture; simmer 5 minutes
Combine sour cream, red wine vinegar, mustard
and pepper
Remove skillet from heat; stir in sour cream mixture
I boiled some no yolk egg noodles to go with it
Thickened sauce
I poured the sauce over the drained noodles and then devoured a huge plate full. It's REALLY good!
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