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Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 2 lbs chicken thighs, trimmed of fat
- 34 cup tomato juice
- 1 onion, chopped
- 1 (4 ounce) can sliced mushrooms, undrained
- 14 teaspoon dry mustard
- 12 cup skim milk
- 12 cup plain low-fat yogurt
- 2 tablespoons flour
- salt and pepper, optional
- 4 cups tender-cooked wide egg noodles
Method
- Broil chicken skin-side up 10 to 15 min.
- ,or until skin is crisp.
- Pour off fat.
- Blot chicken.
- Combine tomato juice, onion, mushrooms and mustard in large saucepan; add chicken.
- Simmer covered over very low heat about 50 minutes, or until chicken is tender, adding water, if needed.
- Skim off fat.
- Mix together milk, yogurt and flour and stir into saucepan.
- Cook and stir until sauce simmers and thickens.
- Sprinkle with salt and pepper.
- Serve over hot noodles.
