Stroganoff Style Chicken Recipe
Ingredients
| Boneless chicken breast | 12 Ounce | |
| Ground coriander | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Dried basil | 1/4 Teaspoon, crushed | |
| Ground nutmeg | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Nonstick spray coating | ||
| Cooking oil | 1 Tablespoon | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 14 1/2-oz. can reduced-sodium chicken broth | ||
| 1/2 of an 8-oz. package reduced fat cream cheese (Neufchatel), cut up | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Skim milk | 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Hot cooked noodles | ||
| Snipped fresh parsley | ||
Directions
1. Rinse chicken; pat dry. Cut into bite-size pieces. In a shallow dish stir together the coriander, thyme, oregano, basil, nutmeg, and pepper. Add chicken pieces, tossing to coat well.
2. Spray a cold large skillet with nonstick coating. Heat over medium-high heat. Add chicken; cook and stir for 3 to 4 minutes or till chicken is tender and no longer pink. Remove chicken from skillet. Add oil to skillet. Heat over medium-high heat. Add mushrooms, onion, and garlic. Cook and stir for 3 to 4 minutes or till vegetables are tender.
3. Carefully add chicken broth to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or till broth is reduced by half. Stir in cream cheese and Parmesan cheese. In a screw-top jar shake together the milk and flour till combined. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add chicken; heat through.
2. Spray a cold large skillet with nonstick coating. Heat over medium-high heat. Add chicken; cook and stir for 3 to 4 minutes or till chicken is tender and no longer pink. Remove chicken from skillet. Add oil to skillet. Heat over medium-high heat. Add mushrooms, onion, and garlic. Cook and stir for 3 to 4 minutes or till vegetables are tender.
3. Carefully add chicken broth to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or till broth is reduced by half. Stir in cream cheese and Parmesan cheese. In a screw-top jar shake together the milk and flour till combined. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add chicken; heat through.
Chef
