Recipes - Chicken Stroganoff

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Makes 2 servings

Ingredients

5 mL (1 tsp) olive oil

2 90-g (3-ounce) boneless, skinless chicken breasts, cut into 4 strips each

2 mL (1/2 tsp) salt

Freshly ground black pepper, to taste

2 shallots, peeled and sliced thin

2 mL (1/2 tsp) paprika

500 mL (2 cups) button mushrooms, stems removed and sliced

125 mL (1/2 cup) low-sodium chicken stock

2 mL (1/2 tsp) Dijon mustard

30 mL (2 Tbsp) coarsely chopped flat leaf parsley

5 mL (1 tsp) cornstarch

125 mL (1/2 cup) Vanilla Ensure*

30 mL (2 Tbsp) fat-free sour cream

150 mL (2/3 cup) hot, cooked egg noodles

*This recipe can be prepared with Ensure Plus, Ensure, Ensure Fibre, Ensure High Protein, or Glucerna.
If prepared with Glucerna, the total carbohydrate per serving is 30 g.
Nutrition information will vary with product used.

Directions

• Heat oil in a medium non-stick skillet over medium-high heat. Sprinkle the chicken with salt and pepper and brown, cooking 2 to 3 minutes on each side. Transfer the chicken to a plate and keep warm.
• Using the same hot pan, add the shallots and 30 mL (2 Tbsp) water and sauté for 2 minutes. Add the paprika and mushrooms and sauté until the mushrooms are golden. Add the chicken stock, mustard and parsley, and cook until the liquid is reduced by half.
• In a small bowl, combine 15 mL (1 Tbsp) cold water and the cornstarch, then add it to the sauce; continue to cook for 2 to 3 minutes, stirring constantly. Reduce the heat to low and stir in the Ensure. Add the cooked chicken and continue to cook for 2 to 3 minutes. The chicken should be cooked thoroughly. (Do not allow the sauce to boil.)
• Serve each portion of chicken over 75 mL (1/3 cup) cooked noodles. Garnish with parsley and sour cream.

Tip
This recipe can easily be doubled.