Chicken Stroganoff - Mom1 - 2 lbs (to taste) fresh button mushrooms, sliced1 large onion, chopped1 T olive oil1 1/2 lb. chicken breasts, cut into 2 inch strips1/8 C soy sauce (or browning sauce)1 1/3 C reduced sodium beef broth, divided1 C white wine, or additional beef broth2 T ketchup2 garlic cloves, minced1 tsp. salt3 T flour1 C (8oz) fat free sour cream -- we often use less, usually 1/2 C6 C cooked, whole wheat egg noodlesIn a large pot, boil water and cook noodles as directed. Meanwhile, saute mushrooms and onions in oil until tender. Remove and set aside. In same pan, cook chicken with soy sauce until browned. Add 1 C broth, 1 C wine (or in total, 2 C broth), ketchup, salt and garlic. Bring to a boil. Cover and simmer for 15 minutes. Combine flour and remaining 1/3 C broth until smooth. Stir into chicken mixture. Add reserved mushrooms and bring to a boil. Cook and stir for 2 minutes until thickened. Reduce heat to low and stir in sour cream. Heat through but do not boil. Serve over noodles.
