Chicken StroganoffSubmitted by: TLOGIRL
IntroductionDon't blame the stroganoff...it's the noodles!!! Don't blame the stroganoff...it's the noodles!!!
3-4 boneless, skinless chicken breasts
1 cup flour
salt & pepper to taste
10 oz can reduced fat cream of mushroom soup, condensed
1 package (about 1 oz) dry onion soup mix
2 tsp worcestershire sauce
2 cloves garlic, finely minced
1.25 cups milk (prefer 1/2% or skim)
2 cups sliced white mushrooms
1 cup reduced fat sour cream
12 oz. No Yolks Egg Noodles
0.33 cup parsley, finely chopped
0.33 cup green onion, finely chopped
Start heating the water for the noodles. Be sure to use a pot that is big enough to hold all 12 ounces of noodles.
While chicken is browning, mix the following ingredients in a medium-sized bowl: condensed mushroom soup, dry onion soup mix, worcestershire sauce, garlic and milk.
Once chicken is brown, remove from saute pan and hold aside on a plate. Immediately place sliced mushrooms into the hot saute pan and cook for 2-3 minutes until they begin to brown slightly. Return chicken to saute pan and fold in the mixture of wet ingredients. Stir frequently until mixture begins to bubble. Reduced heat to low, cover and simmer for 30 minutes.
Remove pan from all heat and let cool for about five minutes. Gently fold in the sour cream.
Drain noodles and return to the pot. Place 3-4 ladles of sauce into the pot and mix thoroughly with noodles. Lay noodles onto a large platter and then lay the remainder of the sauce on the top. Garnish with chopped parsley and green onions.
Makes 12 servings (one cup each).
Number of Servings: 12
Recipe submitted by SparkPeople user TLOGIRL.