Chicken Stroganoff over Rice

Description
Makes 6 servings.

Ingredients

 * 1 tablespoon reduced calorie margarine
 * 1 small onion, chopped
 * 1 1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch chunks
 * 1 14-1/2-ounce can low sodium chicken broth
 * 1 cup fresh mushrooms, sliced
 * 1/4 cup dry white wine
 * 1 teaspoon low sodium Worcestershire sauce
 * 1 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 2 tablespoons cornstarch
 * 2 tablespoons water
 * 3/4 cup nonfat sour cream
 * 3 cups cooked rice (cooked without salt or fat)
 * 2 tablespoons chopped fresh parsley
 * Paprika for garnish

Directions
Heat margarine over medium-high heat in Dutch oven; add onion. Cook 2 minutes or until translucent. Add chicken pieces, cook 2 to 4 minutes, stirring until no longer pink. Add broth, mushrooms, wine, Worcestershire sauce, salt and pepper. Cook 4 to 6 minutes or until mushrooms are tender.

Remove chicken and mushrooms; reserve and keep warm.

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. Remove pan from heat; stir in sour cream.

Combine chicken-mushroom mixture with sauce; serve over rice. Garnish with parsley and paprika.