I contemplated not posting this recipe just because the pictures of it are not appetizing. I tried a few different shots, but there is clearly no way to make this dish look beautiful. Fortunately, it was a delicious meal! I was actually really surprised with how much I liked it. The recipe came from a Cooking Light cookbook, but I did not think that it tasted like a "light" recipe at all. It was a quick and easy meal, and I would definitely make it again.
Chicken Stroganoff
Ingredients:
4 turkey-bacon slices
1-1/2 cups chopped onion
1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
1-1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 garlic cloves, minced
1 (8-ounce) carton reduced-fat sour cream
2 tablespoons all-purpose flour
4 cups hot cooked medium egg noodles
Directions:
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and chicken to drippings in pan, sauté 6 minutes. Add bacon, broth, salt, pepper, paprika, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
2. Combine sour cream and flour, stirring until smooth. Add sour cream mixture to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring constantly. Serve over egg noodles.
Source: Cooking Light Annual Recipes 2004
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