Quick and Lean Chicken Mushroom Stroganoff |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a delicious alternative to beef stroganoff! Using the ever-popular boneless, skinless chicken breasts, this is a snap to make! This can be made in under half an hour! I usually serve this on top of wide egg noodles, or rice is another great choice. Ingredients:
2 teaspoons vegetable oil, divided |
1 lb boneless skinless chicken breast half |
12 ounces about 3 3/4 c. fresh white mushrooms, sliced |
1 cup thinly sliced onion |
1/2 cup reduced-fat sour cream |
1/4 cup chicken broth or 1/4 cup water |
2 tablespoons chopped fresh dill or 2 teaspoons dried dill |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. In a large nonstick skillet over medium heat, heat 1 teaspoons of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 minute Remove chicken; cover to keep warm.
2. In same skillet heat remaining 1 teaspoons of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 minute Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper. Add reserved chicken; cook until heated through, about 5 minute.
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