Chicken Stroganoff over Rice

Makes 6 servings

Ingredients

 * 1 tablespoon reduced calorie margarine
 * 1 small onion, chopped
 * 1½ pounds boneless, skinless chicken breast halves, cut into 1-inch chunks
 * 1 x 14½-ounce can low sodium chicken broth
 * 1 cup fresh mushrooms, sliced
 * ¼ cup dry white wine
 * 1 teaspoon low sodium Worcestershire sauce
 * 1 teaspoon salt
 * ½ teaspoon ground black pepper
 * 2 tablespoons cornstarch
 * 2 tablespoons water
 * ¾ cup non-fat sour cream
 * 3 cups cooked rice (cooked without salt or fat)
 * 2 tablespoons chopped fresh parsley
 * paprika for garnish

Directions

 * 1) Heat margarine over medium-high heat in Dutch oven; add onion.
 * 2) Cook 2 minutes or until translucent.
 * 3) Add chicken pieces, cook 2 to 4 minutes, stirring until no longer pink.
 * 4) Add broth, mushrooms, wine, Worcestershire sauce, salt and pepper.
 * 5) Cook 4 to 6 minutes or until mushrooms are tender.
 * 6) Remove chicken and mushrooms; reserve and keep warm.
 * 7) Combine cornstarch with water in small bowl mixing well; add to liquid remaining in pan, stirring constantly until thickened; cook until mixture returns to a boil.
 * 8) Remove pan from heat; stir in sour cream.
 * 9) Combine chicken-mushroom mixture with sauce; serve over rice.
 * 10) Garnish with parsley and paprika.