LIGHTENED UP CHICKEN STROGANOFF

Lightened Up Chicken Stroganoff image

When I prepare this meal, I often tell people it's beef Stroganoff. Because of its convincing appearance and taste, they're surprised when I later reveal that it's actually chicken. -Lori Borrowman of Schenectady, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound fresh mushrooms, sliced
1 large onion, chopped
2 tablespoons butter
1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
1/4 cup browning sauce
1-1/3 cups reduced-sodium beef broth, divided
1 cup white wine or additional reduced-sodium beef broth
2 tablespoons ketchup
2 garlic cloves, minced
1 teaspoon salt
3 tablespoons all-purpose flour
1 cup fat-free sour cream
6 cups cooked no-yolk noodles

Steps:

In a large nonstick skillet, saute mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook the chicken with browning sauce until browned. Add 1 cup broth, wine, ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer chicken for 15 minutes or until no longer pink., Combine flour and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through (do not boil). Serve over noodles.

Nutrition Facts : Calories 462 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 715mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 3g fiber), Protein 34g protein.