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 ==
# 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.
Category:Russian Meat Dishes
Category:Chicken breast Recipes
Category:Chicken stock and broth Recipes
Category:Mushroom Recipes
Category:Onion Recipes
Category:White wine Recipes
Category:Sour cream Recipes
Category:Rice Recipes
Category:White wine Recipes