Chicken Stroganoff

By á-1957

Ingredients

• 1 lb. fresh mushrooms sliced
• 1 large onion chopped
• 4 tablespoons butter or stick margarine
• 1 - 1/2 lbs. boneless skinless chicken breasts cut into 2 inch strips
• 1/2 cup browning sauce
• 1 - 1/3 cups reduced sodium beef broth, divided
• 1 cup white wine
• 2 tablespoons ketchup
• 2 garlic cloves minced
• 1 tsp. salt
• 3 tablespoons all purpose flour
• 1 cup (8 oz) fat free or low fat sour cream
• 6 cups cooked no yolk noodles

Details

Servings 6

Preparation

Step 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 until browned. Add 1 cup broth, wine, ketchup, garlic and salt. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.

Combine flour and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserve mushroom mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat to low, Stir in sour cream, heat thorough (do not boil). Serve over noodles.