Name: Chicken Stroganoff II
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound fresh mushrooms, sliced; 1 medium onion, chopped; 1 Tbsp butter; 1½ pounds boneless, skinless chicken breasts, cut into 2 inch strips; 1⅓ cups reduced sodium beef broth; 1 cup white wine OR additional beef broth; 2 Tbsp ketchup; 2 cloves garlic, minced; 1 tsp salt; 2 Tbsp cornstarch; 1 cup sour cream

Joan

Chicken Stroganoff II

Adapted from Light and Tasty Magazine

Serves 6

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 6

Course: Main Course

Cuisine: Chicken

Ingredients Method

Ingredients

1 pound fresh mushrooms, sliced
1 medium onion, chopped
1 Tbsp butter
1½ pounds boneless, skinless chicken breasts, cut into 2 inch strips
1⅓ cups reduced sodium beef broth
1 cup white wine OR additional beef broth
2 Tbsp ketchup
2 cloves garlic, minced
1 tsp salt
2 Tbsp cornstarch
1 cup sour cream

Method

In a large skillet, saute mushrooms and onions in butter until tender
Remove and set aside. In the same skillet, cook the chicken until golden brown.
Add 1 cup of broth, wine (or additional broth), ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes
Combine cornstarch and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushrooms. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through, do not boil. Serve over egg noodles.