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!!!
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!
Try this one tonight....yum yum!
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
Saute mushrooms and onion in butter in a non-stick skillet until tender. Remove; set aside.
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.
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.
Only 7 grams of fat and 535 calories per serving!!!!!!