RCI-MT.004.0537.001
Light Chicken Stogranoff
Source: Sunset Diabetic Cookbook * Makes 4 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- ½ cup
- boned and skinned chicken breasts1 lbscut in ½" strips
- 2 tbsp
- olive oil1½ tbspdivided
- onion1 mediumthinly sliced
- garlic2 clovespeeled and minced
- ½ tsp
- ⅛ tsp
- cornstarch4 tspmixed 2:1 with water
- 1 cup
- ½ cup
- chicken broth½ cuplow sodium
- 2 tbsp
- salt½ tspto taste
- freshly ground black pepper1 unitto taste
- egg-yolkless noodles8 oz
- parsley2 tbspfinely chopped
- fresh mushrooms1 lbsliced
Method
1
Rehydrate the sun-dried tomatoes by pouring ½ cup hot water over them and let sit for 10 minutes, then drain and chop into bite-sized pieces.
2
Cook the egg-yolkless noodles according to package directions, drain, and set aside.
3
Pat the chicken breast strips dry with paper towels, then dredge lightly in the flour, shaking off excess.
4
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering, then add the floured chicken strips and sear for 3-4 minutes per side until golden brown.
8 minutes
5
Remove the seared chicken to a plate and add the remaining ½ tbsp olive oil to the skillet over medium heat.
6
Add the sliced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
4 minutes
7
Stir in the minced garlic, dried thyme, and cayenne pepper, cooking for 30 seconds until fragrant.
8
Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.
5 minutes
9
Deglaze the skillet with the dry white wine and dry sherry, scraping the bottom with a wooden spoon to release any browned bits.
2 minutes
10
Pour in the chicken broth and return the seared chicken to the skillet, then simmer for 5 minutes until the chicken is heated through.
11
Mix the cornstarch with water (at a 2:1 ratio) and slowly stir the slurry into the skillet to thicken the sauce slightly.
2 minutes
12
Remove the skillet from heat, stir in the low-fat yogurt and chopped sun-dried tomatoes until well combined, then season with salt and freshly ground black pepper to taste; serve over the cooked noodles and garnish with fresh parsley.