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CHICKEN STROGANOFF

Category:    Chicken
Yield: 6 servings
 
      1 c  Skim milk                         1/4 ts Paprika
      2 ts Corn-oil margarine                1/4 ts Ground nutmeg
  1 1/2 tb Flour                             1/8 ts Salt
    1/8 ts Salt                                2 tb Sherry (Optional)
      2 tb Chicken stock or water            1/2 lb Cooked chicken, without
      1 md Onion, thinly sliced (about              -skin, cut into strips
           -2 cups)                                 (about 2 cups)
    1/2 lb Fresh mushrooms, sliced (2        1/4 c  Plain nofat yogurt
           -cups)                              3 c  Cooked noodles (10 ounces
    1/2 ts Dried basil, crushed in a                -dry)
           -mortar and pestle             
 
  Heat the milk in a small saucepan over low heat.  In another small
  saucepan, melt the margarine and add the flour, stirring constantly. Cook
  the roux (flour and margarine) for three minutes, then take the mixture off
  the heat and add the simmering milk all at once, stirring constantly with a
  wire whisk.  Put the sauce back over low heat and cook slowly for 15
  minutes, stirring occasionally.  If you want a thicker sauce, cook it a
  little longer.  Add 1/8 teaspoon of salt and mix thoroughly. If there are
  any lumps, blend until smooth.
  
  Heat the chicken stock in a large saucepan and add the onions. Cook,
  covered, over very low heat until the onions are soft, adding a little more
  stock if necessary to prevent scorching.  Add the mushrooms and continue
  cooking, covered, until soft.  Add the white sauce and all of the remaining
  ingredients except the chicken, yogurt and noodles. Simmer, uncovered, for
  10 minutes.
  
  Add the chicken and cook until thoroughly heated.  Remove from the heat,
  add the yogurt and mix thoroughly.  On each of four heated plates serve
  three quarters cup of the mixture in the center of three quarters cup of
  the cooked noodles.
  
  Serves four.
  
  Per Serving:  345 Calories, 7 g Fat, 90 mg Cholesterol, 165 mg Sodium.


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