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Chicken Stroganoff II




Source of Recipe


Internet


List of Ingredients




2 tablespoons butter or margarine (divided use)
1 pound fresh mushrooms, sliced
1 large onion, chopped
1½ pounds boneless, skinless chicken breasts, cut into 2-inch strips
1 cup browning sauce
1 1/3 cups low-sodium beef broth (divided use)
1 cup white wine or additional broth
2 tablespoons ketchup
2 garlic cloves, minced
1 teaspoon salt
3 tablespoons flour
8 ounces sour cream
6 cups cooked egg noodles

Recipe



In large nonstick skillet over medium heat, melt 1 tablespoon butter or margarine; add mushrooms and sauté until tender. Remove mushrooms from pan. In same skillet melt second tablespoon butter or margarine; add onions and sauté until tender. Combine onions and mushrooms and set aside. In same skillet, cook chicken with 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 8 to 10 minutes.

Combine flour and remaining 1/3 cup of broth until smooth; stir into chicken mixture. Add mushroom-onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream. Do not boil. Serve over cooked egg noodles. Makes 6 servings.