Quick and Lean Chicken Mushroom Stroganoff

This is a delicious alternative to beef stroganoff! Using the ever-popular boneless, skinless chicken breasts, this is a snap to make! This can be made in under half an hour! I usually serve this on top of wide egg noodles, or rice is another great choice.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  teaspoons  vegetable oil, divided
• 1  lb boneless skinless chicken breast half
• 12  ounces  about 3 3/4 c. fresh white mushrooms, sliced
• 1  cup  thinly sliced onion
• 1⁄2 cup reduced-fat sour cream
• 1⁄4 cup chicken broth or 1⁄4 cup water
• 2  tablespoons  chopped fresh dill or 2  teaspoons dried dill
• 1  teaspoon salt
• 1⁄4 teaspoon ground black pepper

Directions

1. In a large nonstick skillet over medium heat, heat 1 teaspoons of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 minute Remove chicken; cover to keep warm.
2. In same skillet heat remaining 1 teaspoons of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 minute Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper. Add reserved chicken; cook until heated through, about 5 minute.