CHICKEN STROGANOFF

2     boneless, skinless chicken breasts
1     tbs. Olive oil
1/2     cup chopped onion
1    clove garlic, finely chopped
3    cups sliced mushrooms
1     red pepper, diced
1/4     cup water or apple juice or white wine
2     tbsp corn starch
1     cup chicken broth (oxo or whatever)
1/4     tsp pepper
1     cup low fat sour cream

2     cups hot cooked noodles
2     tbps parsley

Cut chicken into 2 inch strips about 1/4 inch thick. Heat oil in large skillet. Add onion, garlic, red pepper and cook over medium heat until onion is tender and translucent. Stir in chicken and mushrooms, cook stirring often until chicken is no longer pink. Stir in water (wine), reduce heat. Cover and simmer for 10 minutes.

Stir cornstarch into chicken broth until dissolved, stir into chicken mixture. Cook over medium heat until thickened, remove from heat.

Stir in pepper and light sour cream. Return to very low heat stirring occasionally and allow to simmer about 20 minutes.

Serve over noodles, sprinkle with parsley

6 servings

230 calories and 6G fat