Portion Size: ½ cup stroganoff and ½ cup noodles 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 Pounds boneless skinless chicken breasts or thighs	Trim all visible fat,
1 Tablespoon olive oil
1 Tablespoon grated onion	Washed, 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 noodles	May use whole grain

Directions:

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