Chicken Noodle Stroganoff |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Chicken instead of Beef! Ingredients:
2 lbs chicken thighs, trimmed of fat |
3/4 cup tomato juice |
1 onion, chopped |
1 (4 ounce) can sliced mushrooms, undrained |
1/4 teaspoon dry mustard |
1/2 cup skim milk |
1/2 cup plain low-fat yogurt |
2 tablespoons flour |
salt and pepper, optional |
4 cups tender-cooked wide egg noodles |
Directions:
1. Broil chicken skin-side up 10 to 15 min.
2. ,or until skin is crisp.
3. Pour off fat.
4. Blot chicken.
5. Combine tomato juice, onion, mushrooms and mustard in large saucepan; add chicken.
6. Simmer covered over very low heat about 50 minutes, or until chicken is tender, adding water, if needed.
7. Skim off fat.
8. Mix together milk, yogurt and flour and stir into saucepan.
9. Cook and stir until sauce simmers and thickens.
10. Sprinkle with salt and pepper.
11. Serve over hot noodles.
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