Light & Tasty Chicken Stroganoff recipe

6 servings

1 pound fresh mushrooms, sliced

1 large onion, chopped

2 tablespoons butter or stick margarine

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 (8 ounces) fat-free sour cream

6 cups cooked no-yolk noodles

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 or additional broth, ketchup, garlic and salt.

Bring to a boil.

Reduce heat; cover and simmer for 15 minutes.

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.