*  Exported from  MasterCook  *
 
                        Chicken Stroganoff (Low Fat)
 
 Recipe By     : Essentials magazine, June 1997, Cook the Low-Fat Way
 Serving Size  : 4    Preparation Time :0:40
 Categories    : Main Courses                     New
                 Poultry                          Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tbsp          plain flour
    1      tbsp          paprika
    4                    chicken breasts -- cubed
                         spray oil -- ...or...
   15      g             butter
  600      ml            chicken stock
  175      g             baby onions
    1      clove         garlic -- finely chopped
  175      g             mixed mushrooms (button, oyster, cep...) -- quartered
    6      tbsp          dry sherry
    3      tbsp          (2-3 tbsp) soured cream
    2      tbsp          chopped fresh chives
 
 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.
 
 
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 NOTES : 78% less fat
 
 Preparation: 20 minutes
 Cooking: 20 minutes
 Cals per portion: 268
 Fat per portion: 10g