Recipes for Diabetes - Chicken Stroganoff

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 Glucerna

30 mL (2 Tbsp) fat-free sour cream

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

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 Glucerna. 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.