10 oz. skinless, boneless chicken breasts, cut in ½” strips
2 cups sliced mushrooms
1 cup sliced onions
1 cup low sodium chicken broth
2 teaspoons flour
3 tablespoons nonfat sour cream
1 teaspoon red wine vinegar
1 teaspoon Dijon style mustard
¼ teaspoon black pepper
Instructions
In medium skillet, heat 2 teaspoons of the oil, add chicken. Cook over medium-high heat, stirring frequently, until golden brown. Remove chicken from skillet, set aside. In same skillet, heat remaining 2 teaspoons oil; add mushrooms and onions. Cook, stirring often until all liquid has evaporated and onions are golden brown.
In a small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to boil over high heat; reduce heat to low. Simmer 10 minutes; stirring frequently. Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat; stir in sour cream, vinegar, Dijon mustard and pepper.
Originally Submitted
12/25/2010
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