Mushroom and Chicken Stroganoff


Nutrition Facts Per Serving:
- Servings: 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)
- Calories322
- Total Fat (g)12
- Saturated Fat (g)4
- Monounsaturated Fat (g)5
- Polyunsaturated Fat (g)2
- Cholesterol (mg)88
- Sodium (mg)191
- Carbohydrate (g)29
- Total Sugar (g)3
- Fiber (g)2
- Protein (g)24
- Vitamin A (DV%)0
- Vitamin C (DV%)8
- Calcium (DV%)8
- Iron (DV%)13
- Starch (d.e.)1.5
- Vegetables (d.e.).5
- Lean Meat (d.e.)2.5
- Fat (d.e.)1.5
Diabetic Exchanges
| 1 | 8-ounce cartonlight dairy sour cream |
| 2 | tablespoonsall-purpose flour |
| 1 | tablespoonWorcestershire-style marinade for chicken |
| 1/2 | teaspoondried thyme, crushed |
| 1/2 | teaspooninstant chicken bouillon granules |
| 1/4 | teaspoonground black pepper |
| 1/2 | cupwater |
| 1 | 8-ounce packagefresh mushrooms, sliced |
| 1 | tablespooncanola oil or olive oil |
| 1 | mediumonion, chopped |
| 2 | clovesgarlic, minced |
| 2-1/2 | cupscoarsely shredded cooked chicken |
| 3 | cupshot 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)
Easy version: Use purchased presliced mushrooms, bottled minced garlic, and refrigerated or frozen chopped chicken; omit the bouillon granules.
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This is an excellent reciepe,very tasty.I added 1/2 teaspoon fresh minced dill,made it even better.Anna
7/6/2010 07:11:03 PM Report Abuse