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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Based on the America's Test Kitchen recipe for beef stroganoff, I lightened this up a bit with chicken breast instead of beef and fat-free sour cream. Season with salt and pepper to taste. Ingredients:
8 oz egg noodles (3 cups) |
2 tbsp unsalted butter |
2 tbsp vegetable oil |
12 ounces chicken breast, cut into 1/8 inch strips |
12 ounces button mushrooms, trimmed and halved |
3/4 cup red wine (dry) |
1 onion, minced |
1 1/2 tsp brown sugar |
1 tsp tomato paste |
1 tbsp all purpose flour |
1/2 cup low-sodium chicken broth |
1/3 cup fat free sour cream |
Directions:
1. Found in America's Test Kitchen cookbook or online at
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