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.