Photo from FoodNetwork.com
Want to lighten up an old fashioned favorite? Need to cut back on the red met in your diet? Substituting Chicken for Beef in this Stroganoff is a simple switch.
Chicken Stroganoff
Makes 4-6 servings
1 pound fresh mushrooms sliced
1 large onion, chopped
2 Tbsp. butter (or margarine)
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips
1/4 cup browning sauce
1 1/3 cups beef broth divided
1 cup white wine (or an additional cup of broth)
2 Tbsp. ketchup
2 minced cloves of garlic
1 tsp salt
3 Tbsp. all purpose flour
1 cup sour cream
6 cups cooked no-yolk noodles
1. In a large non-stick skillet, saute mushrooms and onion in butter until tender, remove and set aside.
2. In the same skillet, cook the chicken with the browning sauce until browned. Add 1 cup broth and the white wine with the ketchup, garlic and salt. Bring to a boil. Reduce the heat; cover and simmer for about 15 minutes.
3. Combine flour and remaining 1/3 cup of broth until smooth then stir into the chicken mixture. Add reserved mushroom mixture and bring to a boil. Cook and stir for about 2 minutes or until thickened. Reduce heat to low and stir in the sour cream heating through (DO NOT BRING TO A BOIL).
4. Serve over the noodles.
*All ingredients can be substituted with the low-fat varieties, it is still just as yummy.
Do you have recipes to share? Please join us at the Blissfully Domestic social network!
Adrienne can be found lounging around over at her House or catching up on her reading.
Loading ...
Thanks for this; I look forward to trying this out on the fiance!