Chicken Stroganoff

Portion Size: ½ cup stroganoff and ½ cup noodles 

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 Pounds boneless skinless chicken breasts or thighsTrim all visible fat, 
1 Tablespoon olive oil
1 Tablespoon grated onionWashed, peeled and grated
1 Pound sliced mushrooms Washed, trimmed and sliced
1/2 Teaspoon salt 
1/4 Teaspoon pepper
1 Teaspoon paprika
1 Cup light sour cream
1 Cup chicken broth 
4 Cups cooked noodlesMay use whole grain 
For gluten free (GF): Use GF broth and GF noodles. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Cut chicken into 1/2-inch thin slices.
2Pound them until thin.
3Cut into strips about 1 inch wide.
4Heat olive oil in a pan.
5Sauté onion in oil, 
6Add chicken and sauté quickly about 5 minutes, until browned. 
7Remove and keep warm.
8Add mushrooms to the pan and sauté.
9Drain and add the chicken, broth, salt, pepper, and paprika.
10Heat through. Stir in sour cream. Serve over noodles.Cook until internal temperature reaches 165 degrees F for 15 seconds 

Jacqueline Larson M.S., R.D.N. and Associates