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Chicken Stroganoff




Source of Recipe


Light & Tasty Premiere Issue


List of Ingredients




1 lbs. fresh mushrooms, sliced
1 large onion, chopped
2 tbsp. butter or stick margarine
1 1/2 lbs. boneless skinless chicken breasts, cut into 2-in. strips
1/4 cup browning sauce
1 1/3 cups reduced-sodium beef broth, divided
1 cup white wine or additional reduced-sodium beef broth
2 tsp. ketchup
2 garlic cloves, minced
1 tsp. salt
3 tsp. all-purpose flour
1 cup fat-free sour cream (8-ozs.)
6 cups cooked no-yolk noodles

Recipe



In a large nonstick skillet, saute mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook the chicken with browning sauce until browned. Add 1 cup broth, wine or additional broth, ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Combine flour and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through (do not boil).

Serve over noodles.