* Exported from MasterCook * Chicken Stroganoff Recipe By : Family Circle, 3/12/96, pg 136 Serving Size : 4 Preparation Time :0:35 Categories : Low Fat Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Olive oil -- * note 1 1/4 lb Boneless skinless chicken - breasts -- cut in strips 3/4 lb Mushrooms -- large ones, sliced 1 1/2 c Nonfat chicken croth -- low sodium 2 tb All-purpose flour 2/3 c Nonfat milk -- or skim 3/4 ts Salt 1/2 ts Paprika 1/8 ts Black pepper 3 c Brown or white rice -- cooked This is a lighter version of the classic but it is very good! * note: The original recipe called for 2 tb oil. It didn't need that much. Heat the oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the skillet, add the chicken to the skillet; cook, stirring occasionally, until golden and no longer pink in the center, about 6 minutes. Transfer chicken to a plate. Reduce the heat to medium. Add the mushrooms to the skillet; cook until the mushrooms release their juices and are golden and tender, about 6 minutes. (If the skillet becomes too dry, add 1 or 2 ts of the chicken broth, or more as needed.) Meanwhile, stir together the flour and 2 tb of the milk in the measuring cup until the mixture is smooth and no lumps remain. Stir in the remaining milk until well blended. Return the chicken to the skillet. Increase the heat to medium-high. Add the chicken broth to the skillet. Stir flour mixture, salt, paprika, and black pepper into skillet. Bring to boiling. Reduce heat to medium; simmer, stirring occasionally, until mixture thickens slightly, about 5 minutes. Serve with hot cooked rice. This is EXCELLENT! Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - -