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Chicken Stroganoff
2 lg. skinless boneless chicken breast halves 2 tbsp. all-purpose flour 1 tsp. olive oil 1 lg onion 1 can sliced mushrooms 2 tbsp. tomato sauce (ketchup) 1 can water 2 tsp. instant chicken gravy powder 1/2 cup lowfat yogurt (opt) 1 tbsp. sherry (opt)
Instructions
Peel onion, and chop it quite coarsely. Slice chicken breast halves into strips. Season the flour to taste.
Then toss the chicken strips in the flour. If you put the whole lot into a plastic bag and shake, it's much easier. Heat olive oil in a good non-stick pan. Add the chopped onion and cook until soft. Add the chicken and brown thoroughly. Open the can of mushrooms, drain the liquid off and add the mushrooms to the pan. Fill up the can with water and it to the pan.
Stir in the ketchup. Simmer for about 10 - 15 minutes. Add the instant chicken gravy powder, and stir well. If it goes lumpy, add a little boiling water to fix the problem. Stir in sherry, if you are using it and then the lowfat yogurt. Leave it cook for about 3-4 minutes, stirring well so that the sauce thickens.2-3 servings.
