Chicken Stroganoff

* Exported from MasterCook *

Chicken Stroganoff

Recipe By : Family Circle, 3/12/96, pg 136
Serving Size : 4 Preparation Time :0:35
Categories : Low Fat Main Dishes
Poultry Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp Olive Oil -- *Note
1 1/4 Lb Boneless Skinless Chicken Breasts -- Cut In Strips
3/4 Lb Mushrooms -- Large Ones, Sliced
1 1/2 C Nonfat Chicken Broth -- Low Sodium
2 Tbsp All-Purpose Flour
2/3 C Nonfat Milk -- Or Skim
3/4 Tsp Salt
1/2 Tsp Paprika
1/8 Tsp Black Pepper
3 C Brown Rice, Cooked -- Or White

This is a lighter version of the classic but it is very good!!

*NOTE: The original recipe called for 2 T oil. It didn't need that much.

Heat the oil in a large skilllet over med-high heat. Working in batches to
avoid overcrowding the skillet, add the chicken to the skillet; cook,
stirring occasionally, until golden and no longer pink in the center, about
6 min. Transfer chicken to a plate.

Reduce the heat to med. Add the mushrooms to the skillet; cook until the
mushrooms release their juices and are golden and tender, about 6 min. (If
the skillet becomes too dry, add 1 or 2 tsp of the chicken broth, or more as
needed.)

Meanwhile, stir together the flour and 2 T of the milk in the measuring cup
until the mixture is smooth and no lumps remain. Stir in the remaining milk
until well blended.

Return the chicken to the skillet. Increase the heat to med-high. Add the
chicken broth to the skillet.

Stir flour mixture, salt, paprika and black pepper into skillet. Bring to
boiling. Reduce heat to medium; simmer, stirring occasionally, until
mixture thickens slightly, about 5 min. Serve with hot cooked rice.

This is EXCELLENT!!

Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com


- - - - - - - - - - - - - - - - - -

NOTES : Cal 410.2
Fat 7.4g
Carbs 43.8g
Fiber 1.1g
Pro 40.5g
Sod 631mg
CFF 16.4%