May 29, 2011

Chicken Stroganoff

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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