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.

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