Quick and Lean Chicken Mushroom Stroganoff
Recipe courtesy of the Mushroom Council.
2 teaspoons vegetable oil - divided use
1 pound boneless, skinless chicken breast halves
12 ounces (about 3 3/4 cups) fresh white mushrooms, sliced
1 cup thinly sliced onion
1/2 cup reduced-fat sour cream
1/4 cup chicken broth or water
2 tablespoons chopped fresh dill or 2 teaspoon dried
1 teaspoon salt
1/4 teaspoon ground black pepper
- In a large nonstick skillet over medium heat, heat 1 teaspoon of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 minutes. Remove chicken; cover to keep warm.
- In same skillet heat remaining 1 teaspoon of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 minutes.
- Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper. Add reserved chicken; cook until heated through, about 5 minutes.
- Serve over rice, if desired.
Makes 4 servings.
Recipe and photograph courtesy of the Mushroom Council.