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ShareMushroom and Chicken Stroganoff
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 322
- Protein(gm): 24
- Carbohydrate(gm): 29
- Fat, total(gm): 12
- Cholesterol(mg): 88
- Saturated fat(gm): 4
- Monosaturated fat(gm): 5
- Polyunsaturated fat(gm): 2
- Dietary Fiber, total(gm): 2
- Sugar, total(gm): 3
- Vitamin A(IU): 340
- Vitamin C(mg): 5
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 9
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 93
- Cobalamin (Vit. B12)(µg): 0
- Sodium(mg): 191
- Potassium(mg): 449
- Calcium(DV %): 81
- Iron(DV %): 2
- Vegetables(d.e): 1
- Starch(d.e): 2
- Lean Meat(d.e): 3
- Fat(d.e): 2
Diabetic Exchanges
- 1 8 ounce carton light dairy sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire-style marinade for chicken
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon instant chicken bouillon granules
- 1/4 teaspoon ground black pepper
- 1/2 cup water
- 1 8 ounce package fresh mushrooms, sliced
- 1 tablespoon canola oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 1/2 cups coarsely shredded cooked chicken
- 3 cups hot cooked wide noodles
- 1 tomato, chopped
1. In small bowl combine 2/3 cup of the sour cream, the flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside.
2. In very large skillet cook mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Stir in chicken.
3. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
4. Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato. Makes 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)
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Easy version:
Use purchased presliced mushrooms, bottled minced garlic, and refrigerated or frozen chopped chicken; omit the bouillon granules.
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