Recipes

CHICKEN STROGANOFF - LIGHT

•2 pounds boneless, skinless chicken breasts, trim fat
•1 tablespoon fresh thyme
•1 teaspoon dried tarragon
•1/4 teaspoon dry mustard
•1 cup thinly sliced onion
•12 ounces thinly sliced mushrooms
•4 cloves of garlic, minced
•1/3 cup all purpose flour
•1/2 cup evaporated skim milk
•1/2 cup white dry vermouth
•4 cups defatted chicken broth (Wyler's bouillon cubes)
•1 cup non-fat sour cream
•1/4 cup chopped fresh parsley
•1 pound noodles, cooked in chicken broth
•Low-sodium salt and pepper to taste

•Rinse and clean chicken, being careful to trim any excess fat. Pound into 1/2 inch thick between 2 sheets of wax paper. Cut into 1/2 inch x 3/4 inch pieces and place in a bowl.

•Add pepper, tarragon, thyme, dry mustard. Set aside while preparing onion and mushrooms.

•Spray a large, non-stick frying pan (approximately 2-quart) with a cooking spray such as Pam.

•Saute chicken pieces for approximately 5 to 10 minutes over medium heat until browned. Remove chicken pieces and set aside.

•Spray fry pan again with the non-stick cooking spray and saute onion, mushrooms, and garlic for approximately 5 to 10 minutes over medium heat. When the vegetables are tender, return chicken pieces to the frying pan.  Stir in flour and cook for 2 minutes.

•Add evaporated milk and dry vermouth. Stir for 2 minutes. Add 2 cups of chicken broth and cook for 5 to 10 minutes or until done.

•Place 1 pound of noodles in 2 cups of chicken broth and cook. Do not overcook. Place cooked noodles on large platter.

•Just before serving, fold in several tablespoons of low-fat sour cream, to taste, to the mixture.

•Pour mixture over noodles, sprinkle with parsley and serve.

•Serves four to six persons.

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