Chicken Stroganoff - Light

Name: Chicken Stroganoff - Light
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

11 ingredients

4 steps

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

1

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.
2

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.
3

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.
4

Stir reserved chicken into broth mixture; simmer 5 minutes. Remove from heat; stir in sour cream, red wine vinegar, mustard and pepper.