Low Fat Chicken Stroganoff |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Low-Fat-Diets doesn't mean that you can't eat tasty food. I think that this is a good alternative to the regular version. You could also exchange the chicken for meatballs or beef but the nutritional value will change as well. Ingredients:
2 tablespoons flour |
1 tablespoon paprika |
4 chicken breasts, cubed |
1 tablespoon butter (lower fat non stick spray) |
20 ounces chicken stock |
1/2 cup baby onion |
1 tablespoon minced garlic |
1/2 cup mushroom, mixed,quartered (button, oyster) |
6 tablespoons dry sherry |
2 -3 tablespoons sour cream |
2 tablespoons chives, fresh,chopped |
1 lb noodles |
Directions:
1. Place the flour and paprika in a small plastic bag and season well and add the chicken pieces to the bag and shake to coat.
2. Spray a large frying pan with spray oil or heat the butter, and gently fry the chicken until golden.
3. Transfer to a bowl with a slotted spoon and cover to keep warm.
4. Heat the stock in pan, add the onions and garlic and simmer for 10 minutes.
5. Add the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste, then cook for 5 minutes, stirring until all the ingredients are heated through and the sauce has thickened up.
6. Remove from the heat and stir in the cream.
7. Sprinkle with chives and serve with noodles or rice.
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