?

Log in

Quick and Lean Chicken Mushroom Stroganoff 2 tsp. vegetable oil,… - Tygher's Cafe
Links Update Journal / Food TV.Com / All Recipes.com / Martha Stewart / Recipe Index March 2006
 
 
 
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
 
Sat, Mar. 4th, 2006 07:19 pm
Quick and Lean Chicken Mushroom Stroganoff

2 tsp. vegetable oil, divided*
1 pound boneless, skinless chicken breasts
12 ounces white mushrooms, sliced (about 3 1/2 cups)
1 cup thinly sliced onion
1/2 cup reduced fat sour cream
1/4 cup chicken broth
2 tbsp. chopped fresh dill or 2 tsp dried
1 tsp salt
1/4 tsp ground black pepper
In a large nonstick skillet over medium heat, heat 1 tsp of the oil. Add chicken, and cook until golden brown and cooked through. Remove chicken, cover to keep warm. In same skillet, heat the remaining oil, add mushrooms and onion, cook, stirring constantly, until tender, about 5 minutes. Reduce heat to low, stir in sour cream, chicken broth, and spices. Add reserved chicken; cook until heated through, about 5 minutes.

To serve, pile on top of a plate of rice or egg noodles.

**Tip: you can omit the oil completely in this recipe by cooking with a combination of lemon juice and broth, about 1 tbsp. of each. Thus reducing the amount of fat without sacrificing the taste.

CommentReplyShare