Chicken Stroganoff (Low Fat)

Name: Chicken Stroganoff (Low Fat)
Yield: 4
Cuisine: Fusion
Ingredients: flour; paprika; chicken breasts; nonstick cooking spray; chicken broth; onions; garlic; mushrooms; sherry; sour cream; chives; noodles

This scrumptious chicken dish made with sherry and mushrooms can be served with noodles or rice.

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
2	tablespoons	all-purpose flour
1	tablespoon	paprika
4	each	chicken breasts cubed
1	x	nonstick cooking spray or 1 tablespoon butter	*
600	ml	chicken broth	*
⅓	pound	onions baby or mini-onions, one package
1	clove	garlic finely chopped
⅓	pound	mushrooms mixed (button, oyster, shitake), quartered
6	tablespoons	sherry dry
3	tablespoons	sour cream
2	tablespoons	chives fresh, chopped
1	x	noodles or rice, cooked, hot	*

Ingredients

Amount	Measure	Ingredient	Features
3E+1	ml	all-purpose flour
15	ml	paprika
4	each	chicken breasts cubed
1	x	nonstick cooking spray or 1 tablespoon butter	*
6E+2	ml	chicken broth	*
151.2	g	onions baby or mini-onions, one package
1	clove	garlic finely chopped
151.2	g	mushrooms mixed (button, oyster, shitake), quartered
9E+1	ml	sherry dry
45	ml	sour cream
3E+1	ml	chives fresh, chopped
1	x	noodles or rice, cooked, hot	*

Directions

Place the flour and paprika in a small plastic bag and season well. Add the chicken pieces to the bag and shake to coat.

Spray a large frying pan with a fine coating of spray oil or heat the butter, and gently fry the chicken until golden. Transfer to a bowl with a slotted spoon and cover to keep warm. Heat 300 ml of the stock in the pan, add the onions and garlic and simmer for 10 minutes. Add the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste. Cook for 5 minutes, stirring until all the ingredients are heated through and the sauce has thickened up. Remove from the heat and stir in the cream. Sprinkle with chives and serve with noodles or rice.