Sunday, June 10, 2012

Chicken Stroganoff-WW Friendly


This chicken stroganoff was a winner at my house.  
No one suspected that it was "weight watchers friendly".
I would even serve this for company!

Ingredients:
32 oz. of chicken breast
1 tbsp. canola or vegetable oil
2 cups (1 can) low sodium chicken broth
2-3 cups of mushrooms
3 tbsp. flour
4 tbsp. of fat free sour cream
1 tbsp. red wine vinegar
1 tbsp. dijon mustard
Tony Chachere creole seasoning

1.  Add the chicken breasts to skillet with an inch of water.  Sprinkle Tony Chachere's seasoning on both sides of the chicken. (If you don't have this seasoning, just season with salt and pepper.  But seasoning is important!)



 Cover.  Let the chicken simmer for 20-30 minutes or until chicken is fully cooked.


Here's the chicken I used.  It was on sale this week at Publix.


2.   Meanwhile, add 1 tbsp. of canola oil to a skillet and saute mushrooms until brown and soft.  Use as much or as few mushrooms as you would like.  They're 0 points, and my family LOVES mushrooms so I loaded up.

3.  In a separate bowl, whisk together the chicken broth and 3 tbsp. of flour until blended.

Add to mushrooms.


4.  Stir until it boils and then let simmer for about 10 minutes.  Stirring often.


5.  While the mushrooms simmer, cut up the chicken into bite sized pieces.

6.  Add the chicken to the mushroom mixture.  Simmer for 5 minutes.

7.  Remove the chicken mixture from heat and stir in 1 tbsp. red wine vinegar, 1 tbsp. dijon mustard, 4 tbsp. fat free sour cream.


8.  Serve over 1/2 cup linguine (add 2.5 points)


Serving size-1 cup is 5.5 points. (The entire recipe has 6 servings)

Directions:

1.  Add the chicken breasts to skillet with an inch of water.  Sprinkle Tony Chacheri's seasoning on both sides of the chicken. (If you don't have this seasoning, just season with salt and pepper.  But seasoning is important!) Cover.  Let the chicken simmer for 20-30 minutes or until chicken is fully cooked.
2.   Meanwhile, add 1 tbsp. of canola oil to a skillet and saute mushrooms until brown and soft.  Use as much or as few mushrooms as you would like.  They're 0 points, and my family LOVES mushrooms so I loaded up.
3.  In a separate bowl, whisk together the chicken broth and 3 tbsp. of flour until blended.
Add to mushrooms.
4.  Stir until it boils and then let simmer for about 10 minutes.  Stirring often.
5.  While the mushrooms simmer, cut up the chicken into bite sized pieces.
6.  Add the chicken to the mushroom mixture.  Simmer for 5 minutes.
7.  Remove the chicken mixture from heat and stir in 1 tbsp. red wine vinegar, 1 tbsp. dijon mustard, 4 tbsp. fat free sour cream.
8.  Serve over 1/2 cup linguine (add 2.5 points)

Serving size-1 cup is 5.5 points.

Enjoy!


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