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Light Chicken Stroganoff

No recipe image available.This tempting dish is revised from an old favorite containing a generous measure of butter and sour cream. Far lower in fat than the original, but every bit as rich in flavor.

Recipe Ingredients:

1/2 cup (about 1 1/8 ounces) dried tomatoes
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch wide strips
Ground white pepper
1 1/2 to 2 tablespoons all-purpose flour
1 1/2 tablespoons vegetable oil (preferably canola)
1 medium-size onion, thinly sliced
8 ounces mushrooms, sliced
1/2 teaspoon grated fresh ginger (optional)
1/2 teaspoon dry thyme
4 teaspoons cornstarch blended with 2 tablespoons cold water
1/2 teaspoon granulated sugar
1 cup plain low-fat yogurt
8 ounces dry noodles
2 garlic cloves, minced
1/4 cup low-sodium chicken broth
3/4 cup dry white wine
2 tablespoons dry sherry
Chopped flat-leaf parsley

Cooking Directions:

  1. In a small bowl, soak tomatoes in boiling water to cover until very soft, about 30 minutes. Drain well, cut into strips, and set aside.
  2. Sprinkle chicken with white pepper; dust with flour and shake off excess.
  3. Heat 1 tablespoon of the oil in a wide nonstick frying pan over medium-high heat. Add chicken, about half at a time, and cook, lifting and turning often, until lightly browned, about 4 to 5 minutes. Remove from pan with a slotted spoon and set aside.
  4. When all chicken has been cooked, heat remaining 1 1/2 tablespoons oil in pan. Add onion, mushrooms, ginger, and thyme; cook stirring often, until onion is soft and mushroom are lightly browned, about 10 to 12 minutes.
  5. Meanwhile, stir cornstarch mixture and sugar into yogurt and set aside. Also, in a 5 to 6-quart pan, cook noodles in about 3-quarts boiling water until al dente (firm to the bite), about 7 to 9 minutes; or cook according to package directions. Drain, then arrange around edge of a deep platter; keep warm.
  6. Stir garlic into mushroom mixture and cook for 1 minute. Then stir in broth, wine and sherry; bring to a boil, stirring. Add tomatoes, chicken and yogurt mixture; bring to a boil. Boil, uncovered, stirring often, until sauce is thickened. Spoon chicken mixture into center of platter and sprinkle with parsley.

Makes 4 servings.