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Chicken Stroganoff II

Joan
Adapted from Light and Tasty Magazine
Serves 6
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chicken
Servings 6

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

Instructions
 

  • 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.