Chicken Stroganoff - Light
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 tablespoon oil, divided
- 1 teaspoon oil, divided
- 10 ounces boneless skinless chicken breasts, cut into 1/2-inch strips
- 2 cups sliced mushrooms
- 1 cup onion, sliced
- 1 cup low sodium chicken broth
- 2 teaspoons flour
- 3 tablespoons fat free sour cream
- 1 teaspoon red wine vinegar
- 1 teaspoon dijon-style mustard
- 1⁄4 teaspoon pepper
directions
- In medium skillet, heat 2 tsp oil; add chicken. Cover and cook over medium-high heat, stirring frequently, until golden brown. Remove chicken from skillet, set aside.
- In same skillet, heat remaining 2 tsp oil; add mushrooms and onion. Cook, stirring frequently, until all liquid has evaporated and onions are golden brown.
- In small bowl, combine broth and flour, blending with wire whisk until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently.
- Stir reserved chicken into broth mixture; simmer 5 minutes. Remove from heat; stir in sour cream, red wine vinegar, mustard and pepper.
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