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Inspired by the classic dish Beef Stroganoff, tender chunks of chicken breast are enrobed in a buttery sour cream sauce and served over hot cooked noodles or rice.

Chicken Stroganoff

4 boneless, skinless chicken breast halves

1 tablespoon vegetable oil

1/4 cup butter

1 medium onion, chopped

2 garlic cloves, finely minced

1/2 pound fresh mushrooms, sliced

2 tablespoons all-purpose flour

2 cups chicken broth

1 teaspoon salt or to taste

Freshly ground pepper to taste

1 teaspoon Worcestershire sauce

1/8 teaspoon paprika

1 tablespoon minced flat-leaf parsley or 1 teaspoon dried parsley leaves

1 (16-ounce) container sour cream (2 cups)

Parsley sprigs and paprika for garnish (optional)

Hot cooked noodles or rice

1. Rinse chicken breasts and pat dry with paper towels. Trim fat and cut into 1-inch chunks. Season with salt and pepper, if desired.
2. In a large skillet heat the oil until hot over medium-high heat; add prepared chicken and cook until lightly browned, stirring occasionally, about 5 minutes. Remove from skillet; set aside.
3. Melt butter in skillet; add the onion and garlic and cook, stirring occasionally, until onion has softened, about 4 to 5 minutes . Add the mushrooms and cook for 1 to 2 minutes. Add the flour, stirring constantly and cook for 1 minute. Stir in the chicken both, salt, pepper, Worcestershire sauce, paprika and parsley. Return chicken and any accumulated juices to skillet; bring to a boil and simmer, uncovered for 5 minutes, stirring occasionally.
4. Stir in the sour cream and heat just until hot; do not boil. Remove from heat.
5. Serve over hot cooked noodles or rice, garnish with parsley sprigs and a sprinkling of paprika, if desired.

Makes 8 servings.

Nutrition (per serving 1/8 serving of sauce without noodles): 343.9 calories; 54% calories from fat; 21.3g total fat; 88.8mg cholesterol; 602.6mg sodium; 431.5mg potassium; 18.2g carbohydrates; 1.2g fiber; 1.6g sugar; 17.0g net carbs; 20.1g protein.

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