CHICKEN STROGANOFF

By Clarabell

Ingredients

• 1 pound fresh mushrooms, sliced
• 1 large onion, chopped
• 2 T butter
• 1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
• 1/4 c browning sauce
• 1 1/3 c reduced-sodium, beef broth, divided
• 1 c white wine or additional reduced-sodium beef broth
• 2 T ketchup
• 2 garlic cloves. minced
• 1 t salt
• 3 T flour
• 1 c fat-free sour cream
• 6 c 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 with browning sauce until browned. Add 1c broth, and 1c wine or additional broth, ketchup, garlic, and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes

Combine flour and remaining 13 c 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.