Ingredients
1 pound fresh mushrooms, sliced1 large onion, chopped2 tablespoons butter1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips1/4 cup browning sauce1-1/3 cups reduced-sodium beef broth, divided1 cup white wine or additional reduced-sodium beef broth2 tablespoons ketchup2 garlic cloves, minced1 teaspoon salt3 tablespoons all-purpose flour1 cup fat-free sour cream6 cups cooked no-yolk noodles
Preparation
In a large nonstick skillet, 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.
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.
