Chicken Stroganoff

Name: Chicken Stroganoff
Ingredients: 1 1/2 lbs cooked chicken; 4 tablespoons butter; 1/4 cup shallot, finely chopped; 1 lb mushroom, sliced; 1 cup chicken broth; 2 tablespoons Bourbon; 1 cup nonfat sour cream; 1/2 cup fat-free half-and-half; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh dill; 12 ounces egg noodles

11 ingredients

7 steps

Ingredients

1 1/2 lbs cooked chicken
4 tablespoons butter
1/4 cup shallot, finely chopped
1 lb mushroom, sliced
1 cup chicken broth
2 tablespoons Bourbon
1 cup nonfat sour cream
1/2 cup fat-free half-and-half
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces egg noodles

Directions

1

Cut chicken into bite-size pieces and set aside.
2

Melt 2 tablespoons butter in skillet over medium-high heat. Add chopped shallots and saute until tender, scraping up browned bits, about 2 minutes.
3

Add button mushrooms. Sprinkle with pepper and saute until liquid evaporates, about 12 minutes.
4

Add broth, then bourbon. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. While simmering, start the noodles (see below) and combine the sour cream and half-and-half.
5

Stir in the sour cream mixture and Dijon mustard. Add chicken. Simmer over medium-low heat until meat is heated through, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
6

Noodles:
7

Cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 2 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with chicken and sauce.