1 Tbsp Olive Oil — *Note
1 1/4 Lb Boneless Skinless Chicken Breasts — Cut In Strips
3/4 Lb Mushrooms — Large Ones, Sliced
1 1/2 C Nonfat Chicken Broth — Low Sodium
2 Tbsp All-Purpose Flour
2/3 C Nonfat Milk — Or Skim
3/4 Tsp Salt
1/2 Tsp Paprika
1/8 Tsp Black Pepper
3 C Brown Rice, Cooked — Or White
This is a lighter version of the classic but it is very good!!
*NOTE: The original recipe called for 2 T oil. It didn’t need that much.
Heat the oil in a large skilllet over med-high heat. Working in batches to avoid overcrowding the skillet, add the chicken to the skillet; cook, stirring occasionally, until golden and no longer pink in the center, about 6 min. Transfer chicken to a plate.
Reduce the heat to med. Add the mushrooms to the skillet; cook until the mushrooms release their juices and are golden and tender, about 6 min. (If the skillet becomes too dry, add 1 or 2 tsp of the chicken broth, or more as needed.)
Meanwhile, stir together the flour and 2 T of the milk in the measuring cup until the mixture is smooth and no lumps remain. Stir in the remaining milk until well blended.
Return the chicken to the skillet. Increase the heat to med-high. Add the chicken broth to the skillet.
Stir flour mixture, salt, paprika and black pepper into skillet. Bring to boiling. Reduce heat to medium; simmer, stirring occasionally, until mixture thickens slightly, about 5 min. Serve with hot cooked rice.
This is EXCELLENT!!
Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com