Recipe: Chicken Stroganoff

OMG...I was looking through my Taste of Home cookbook for something new and I found this recipe...I looked at the ingredients and thought, "No way is this going to be good." NEWS FLASH: DELICIOUS!!!

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This stroganoff recipe is made with chicken which cuts the fat. It also uses fat-free sour cream and no-yolk noodles. I made this recipe even better for me by substituting olive oil spray for the butter and using reduced-sugar ketchup. And you definitely don't miss the full-fat sour cream...you can't even tell it's fat-free!

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Try this one tonight....yum yum!

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CHICKEN STROGANOFF

1 lb. fresh mushrooms, sliced

1 large onion, chopped

2 T butter (I used olive oil spray)

1 1/2 lbs. boneless, skinless chicken breasts, cut into 2-inch strips

1/4 C browning sauce

1 1/3 C reduced-sodium beef broth, divided

1 C white wine

2 T ketchup (I used reduced sugar)

2 garlic cloves, minced

1 tsp. salt

3 T flour

1 C (8 oz.) fat-free sour cream

6 C cooked no-yolk noodles

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Saute mushrooms and onion in butter in a non-stick skillet until tender. Remove; set aside.

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In same skillet, cook chicken with browning sauce until cooked through. Add 1 C broth, wine, ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

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Combine flour and remaining 1/3 C 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.

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6 servings:

Only 7 grams of fat and 535 calories per serving!!!!!!

Enjoy!