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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When I prepare this meal, I often tell people it's beef Stroganoff. Because of its convincing appearance and taste, they're surprised when I later confide that it's actually chicken. Lori Borrowman of Schenectady, New York Ingredients:
1 pound fresh mushrooms, sliced |
1 large onion, chopped |
2 tablespoons butter |
1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips |
1/4 cup browning sauce |
1-1/3 cups reduced-sodium beef broth, divided |
1 cup white wine or additional reduced-sodium beef broth |
2 tablespoons ketchup |
2 garlic cloves, minced |
1 teaspoon salt |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup (8 ounces) fat-free sour cream |
6 cups cooked no-yolk noodles |
Directions:
1. In a large nonstick skillet, saute mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook the chicken with browning 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 15 minutes.
2. Combine flour and remaining 1/3 cup 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. Yield: 6 servings.
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