| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Low fat, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive Oil; *Note |
| 1 1/4 |
lb |
Boneless Skinless Chicken Breasts; Cut In Strips |
| 3/4 |
lb |
Mushrooms; Large Ones, Sliced |
| 1 1/2 |
c |
Nonfat Chicken Broth; Low Sodium |
| 2 |
tb |
All-Purpose Flour |
| 2/3 |
c |
Nonfat Milk; Or Skim |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/8 |
ts |
Black Pepper |
| 3 |
c |
Brown Rice, Cooked; Or White |
INSTRUCTIONS
This is a lighter version of the classic but it is very good!!
*NOTE: The original recipe called for 2 T oil. It didn't need that much.
Heat the oil in a large skilllet over med-high heat. Working in batches to
avoid overcrowding the skillet, add the chicken to the skillet; cook,
stirring occasionally, until golden and no longer pink in the center, about
6 min. Transfer chicken to a plate.
Reduce the heat to med. Add the mushrooms to the skillet; cook until the
mushrooms release their juices and are golden and tender, about 6 min. (If
the skillet becomes too dry, add 1 or 2 tsp of the chicken broth, or more
as needed.)
Meanwhile, stir together the flour and 2 T of the milk in the measuring cup
until the mixture is smooth and no lumps remain. Stir in the remaining
milk until well blended.
Return the chicken to the skillet. Increase the heat to med-high. Add the
chicken broth to the skillet.
Stir flour mixture, salt, paprika and black pepper into skillet. Bring to
boiling. Reduce heat to medium; simmer, stirring occasionally, until
mixture thickens slightly, about 5 min. Serve with hot cooked rice.
This is EXCELLENT!!
Entered into MasterCook and tested for you by Reggie Dwork
<reggie@reggie.com>
Posted to Digest eat-lf.v096.n146
Date: Mon, 09 Sep 1996 05:06:08 -0700
From: Reggie Dwork <reggie@reggie.com>
NOTES : Cal 410.2
Fat 7.4g
Carbs 43.8g
Fiber 1.1g
Protein 40.5g
Sodium 631mg
CFF 16.4%
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