Chicken Stroganoff

2 lb boneless, skinless chicken breasts cut into 1/2" slices
1 c diced onion
1 c sliced mushrooms
2 tsp garlic
2 c 1% milk
1 c chicken broth
1/4 c white wine
2 tbsp flour
8 oz light sour cream
12 oz egg noodles, cooked

Heat 1 tbsp olive oil in a large skillet. Saute chicken in skillet with salt and pepper to taste. Cook chicken until juices run clear and there is no more pink in the center. Remove chicken from skillet.
Add mushrooms and onion to pan. Saute until onion is translucent, about 4 minutes. Add garlic and cook for thirty seconds to one minute, careful the garlic doesn't burn. Remove vegetables from skillet and set aside.
Add the next three ingredients and let simmer. When it is hot, slowly add the flour, whisking the entire time until thickened. Add the chicken and any juices and the vegetables to the sauce. Let simmer until chicken is heated through and the sauce has thickened to the point that it covers the back of a spoon. Add the sour cream. When the sour cream is melted and fully incorporated remove from the heat. Serve over egg noodles.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CDHORBACH.