This hearty chicken stroganoff has all the taste of classic beef stroganoff, but it’s great for people who can’t eat red meat, or just want less of it in their diet
2 large chicken breasts
4 tablespoons butter
1–1/2 cups chicken broth
1 teaspoon salt
fresh cracked black pepper
1 clove garlic, minced
3 cups sliced white mushrooms
1 medium onion, sliced
3 tablespoons cornstarch
1 cup sour cream
1 tablespoon Worcestershire sauce
hot cooked egg noodles
dried parsley flakes
Cut the chicken into strips. In a large skillet, saute the chicken in butter.
Add the salt, pepper, garlic, and onions. Cook and stir five minutes.
Add one cup broth and the mushrooms. Cover and cook another five minutes.
Combine 1/2 cup broth with the cornstarch and Worcestershire sauce and stir into the pan.
Stir in the sour cream. Toss the sauce and chicken mixture with the noodles, and sprinkle on the parsley flakes.