Chicken Stroganoff (Low Fat)

Recipe Ingredients

2 tablespoons	30ml	Plain flour
1 tablespoon	15ml	Paprika
4		Chicken breasts - cubed
1		Oil - ...Or...
15		Butter
600		Chicken stock
175		Baby onions
1		Garlic - finely chopped
175		Mixed mushrooms - (button, oyster, cep...), quartered
6 tablespoons	90ml	Dry sherry
3 tablespoons	45ml	Soured cream - (2-3 tbsp)
2 tablespoons	30ml	Chopped fresh chives

Recipe Instructions

1. Place the flour and paprika in a small plastic bag and season well. Add the chicken pieces to the bag and shake to coat.

2. Spray a large frying pan with a fine coating of spray oil or heat the butter, and gently fry the chicken until golden. Transfer to a bowl with a slotted spoon and cover to keep warm.

3. Heat 300ml of the stock in the pan, add the onions and garlic and simmer for 10 minutes. Add the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste. Cook for 5 minutes, stirring until all the ingredients are heated through and the sauce has thickened up. Remove from the heat and stir in the cream. Sprinkle with chives and serve with noodles or rice.

Source:
Essentials magazine, June 1997, Cook the Low-Fat Way

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