Monday, November 7, 2016

Chicken Stroganoff

 Prep :30 minutes          Total time : 30 Minutes     9   ingredients     6   servings
Use chicken for a lighter take on classic stroganoff that goes from stovetop to table in just 30 minutes. We love it over egg noodles, rice or whatever you have on hand.

2              tablespoons butter 
1             package (20 oz) boneless skinless chicken breasts, cut into 1-1/2x1/2-inch strips 
2            packages (8 oz each) fresh sliced crimini mushrooms
1            medium onion, thinly sliced 
3             tablespoons all-purpose flour
1/2        teaspoon salt
1/4        teaspoon pepper
1            cup Progresso™ chicken broth (from 32-oz carton)
1/2        cup sour cream (optional)

1 .  In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Remove to plate.
2 .  In same skillet, melt remaining 1 tablespoon butter. Add mushrooms and onion; cook 5 to 6 minutes, stirring occasionally, until onions are tender. Stir in flour, salt and pepper.
3 .  Reduce heat to medium. Add chicken and broth; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in sour cream until well blended and heated through.

Top with chopped fresh thyme, basil or parsley as a garnish.
Serve this chicken stroganoff with egg noodles.
To save time, purchase sliced crimini mushrooms in the produce aisle of your favorite grocery store.
Heart healthy

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