Chicken and Mushroom Stroganoff Recipe

  • 1 tablespoon vegetable oil, divided
  • 1 1/2 pounds boneless, skinned chicken breast cut into 1/2 inch strips
  • 3 cups sliced mushrooms
  • 1/4 cup white cooking wine
  • 1 cup low-fat sour cream
  • 1/4 teaspoon salt
  • 8 ounces linguine noodles, cooked without salt or fat
  • 2 tablespoons blanched slivered almonds (optional)
  1. In a large skillet sprayed with nonstick vegetable cooking spray, over medium-high heat, add 1/2 tbsp vegetable oil. When hot, add chicken and cook, stirring 4 to 5 minutes until no longer pink.
  2. Remove chicken and set aside. In the same skillet, add remaining 1/2 tbsp vegetable oil and mushrooms. Saute 3 to 4 minutes.
  3. Add wine, low-fat sour cream and salt to the skillet. Stir and heat through. Add chicken and serve over linguine noodles. Top with slivered almonds.