Lightened Up Chicken Stroganoff

• 1 pound fresh mushrooms, sliced
• 1 large onion, chopped
• 2 tablespoons butter
• 1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
• 1/4 cup browning sauce
• 1-1/3 cups reduced-sodium beef broth, divided
• 1 cup white wine or additional reduced-sodium beef broth
• 2 tablespoons ketchup
• 2 garlic cloves, minced
• 1 teaspoon salt
• 3 tablespoons all-purpose flour
• 1 cup fat-free sour cream
• 6 cups cooked no-yolk noodles

1. In a
2. , saute mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook the chicken with browning sauce until browned. Add 1 cup broth, wine, ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer chicken for 15 minutes or until no longer pink.
3. Combine flour and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through (do not boil). Serve over noodles.

mushrooms, onion, butter, chicken breasts, browning sauce, beef broth, white wine, ketchup, garlic, salt, allpurpose, sour cream, noodles

Taken from www.tasteofhome.com/recipes/lightened-up-chicken-stroganoff/ (may not work)