CHICKEN
STROGANOFF
CHICKEN STROGANOFF
makes
4
prep time
10 minutes
cook time
20 minutes
4
10 minutes
20 minutes
INGREDIENTS
½ Cup Vanilla Glucerna® Shake
1 tsp olive oil
2 boneless, skinless chicken breasts (approximately 85 g per breast),
cut into 4 strips each
½ tsp salt
Freshly ground black pepper, to taste
2 shallots, peeled and sliced thin
½ tsp paprika
2 cups button mushrooms, stems removed and sliced
½ cup low-sodium chicken stock
½ tsp Dijon mustard
2 Tbsp coarsely chopped flat leaf parsley
1 tsp cornstarch
2 Tbsp fat-free sour cream
⅔ cup hot, cooked egg noodles
1 tsp olive oil
2 boneless, skinless chicken breasts (approximately 85 g per breast),
cut into 4 strips each
½ tsp salt
Freshly ground black pepper, to taste
2 shallots, peeled and sliced thin
½ tsp paprika
2 cups button mushrooms, stems removed and sliced
½ cup low-sodium chicken stock
½ tsp Dijon mustard
2 Tbsp coarsely chopped flat leaf parsley
1 tsp cornstarch
2 Tbsp fat-free sour cream
⅔ cup hot, cooked egg noodles
DIRECTIONS
- Heat oil in a medium nonstick skillet over medium-high heat.
- Sprinkle the chicken with salt and pepper and brown, cooking 2 to 3 minutes on each side.
- Transfer the chicken to a plate and keep warm.
- Using the same hot pan, add the shallots and 2 tbsp water and sauté until the mushrooms are golden.
- Add the paprika and mushrooms and sauté until the mushrooms are golden.
- Add the chicken stock, mustard, and parsley, and cook until the liquid is reduced by half.
- In a small bowl, combine 1 tbsp cold water and the cornstarch, then add it to the sauce.
- Continue to cook for 2 to 3 minutes, stirring constantly.
- Reduce the heat to low and stir in the Glucerna.
- Add the cooked chicken and continue to simmer for 2 to 3 minutes (chicken should be cooked thoroughly, but do not allow the sauce to boil).
- Serve each portion of chicken over 1/3 cup cooked noodles.
- Garnish with parsley and sour cream.
Menu
Menu
Menu
Menu
- adults
