This is a 1990s version of a nineteenth-century Russian classic. By substituting plain, lowfat yogurt for sour cream, you're decreasing the calories in this recipe by 332 calories.
4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast
2 tablespoons vegetable oil, divided
2 medium onions, thinly sliced
1/2 pound mushrooms, thinly sliced (2 cups)
1 clove garlic, minced
1/2 cup low sodium chicken broth
1/8 teaspoon ground pepper
2 tablespoons water
1 tablespoon cornstarch
1 container (8-ounces) plain low-fat yogurt
hot cooked noodles, cooked without salt
Remove and discard visible fat from chicken; slice chicken in thin strips. In large skillet over medium heat, heat 1 tablespoon oil. Add onions; cook 2 minutes, stirring frequently. Add mushrooms; cook 3 minutes longer. Remove vegetables from skillet; set aside. Heat remaining oil in skillet. Add chicken and garlic; cook 3 minutes or until chicken turns white, stirring frequently. Return vegetables to skillet; add broth and pepper.
In cup, blend water and cornstarch; stir into skillet. Over medium heat, bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in yogurt until well blended. Heat gently over low heat (do not boil). Serve over noodles.
Nutritional Figures Per Serving
Calories 427. Protein 65 grams. Carbohydrate 13 grams. Fat 12 grams. Cholesterol 155 mg. Sodium 182 mg.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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