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.
Light Chicken Stroganoff
- 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
- 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 eggless noodles
- 2 garlic cloves, minced
- 1/4 cup low-sodium chicken broth
- 3/4 cup dry white wine
- 2 tablespoons dry sherry
- Chopped parsley
- 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.
- Sprinkle chicken with white pepper; dust
with flour and shake off excess.
- 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.
- 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.
- 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.
- 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.
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