Chicken Stroganoff

1 cup sour cream
1 tablespoon flour
1 envelope chicken gravy mix
1 cup water
1 pound boneless skinless chicken breast
    halves, cut into 1-inch pieces
1 (16 ounce) package frozen stew vegetables, thawed
1 (4 ounce) can sliced mushrooms
1 cup frozen peas, thawed
1 1/2 cups biscuit baking mix
4 scallions, chopped
1/2 cup milk

Mix sour cream, all-purpose flour, gravy mix and water in 3 1/2- to 4-quart crockpot until smooth. Stir in chicken, stew vegetables and mushrooms.

Cover and cook on LOW for 5 hours or until chicken is tender and sauce is thickened. Stir in peas. Mix baking mix and scallions. Stir in milk just until moistened. Drop dough by rounded tablespoonsful onto chicken-vegetable mixture. Cover and cook on HIGH for 45 to 50 minutes or until wooden pick inserted in center of dumplings comes out clean. Serve immediately.

Yields 4 servings.

Chicken Stroganoff

6 boneless chicken breasts
1 (12 ounce) container sour cream
1 can cream of mushroom soup
1 package dry onion soup mix

Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Cook on LOW for 4 to 6 hours or until chicken is tender.

Serve over cooked noodles or rice.

Chicken Stroganoff

1 pound skinless, boneless chicken breasts, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can cream of chicken soup
1/2 cup sour cream
Hot cooked egg noodles

In a skillet, melt 1 tablespoon margarine; cook half of the chicken until browned, stirring often. Remove from pan. Repeat with remaining chicken. Add an additional tablespoon of margarine and cook mushrooms and onion until tender and liquid evaporates. Add soup and sour cream. Heat to boiling. Return chicken to skillet and heat through.

Serve over hot noodles.

Chicken Stroganoff

2 large whole chicken breasts, de-boned and skinned
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly-ground pepper
4 teaspoons butter
4 teaspoons minced shallots, thinly sliced
3/4 pound fresh mushrooms, sliced
1/2 cup dry white wine
1 tablespoon paprika
2 cups sour cream (at room temperature)
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon beef bouillon powder

Slice chicken into julienne strips about 3 inches by 1/4 inch. Combine flour, salt and pepper in a bag. Add chicken and shake to coat. In a skillet saut

Chicken Stroganoff

1 tablespoon plus 1 teaspoon vegetable oil, divided
10 ounce boneless, skinless chicken breast, cut into 1/2-inch strips
2 cups sliced mushrooms
1 cup sliced onions
1 cup low sodium chicken broth
2 teaspoons all-purpose flour
3 tablespoons fat-free sour cream
1 teaspoon red wine vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon pepper

In medium skillet, heat 2 teaspoons oil; add chicken. Cover over medium-high heat, stirring frequently, until golden brown. Remove chicken from skillet; set aside.

In same skillet, heat remaining 2 teaspoons oil; add mushrooms and onion. Cook stirring frequently, until all liquids has evaporated and onions are golden brown.

In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently.

Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat; stir in sour cream, red wine vinegar, mustard and pepper.

2.5 WW points