Chicken Stroganoff

Title: Chicken Stroganoff
Categories: Chicken
Yield: 6 servings

1 c Skim milk
1/4 ts Paprika
2 ts Corn-oil margarine
1/4 ts Ground nutmeg
1 1/2 tb Flour
1/8 ts Salt
1/8 ts Salt
2 tb Sherry (Optional)
2 tb Chicken stock or water
1/2 lb Cooked chicken, without skin, cut into strips (about 2 cups)
1 md Onion, thinly sliced- (about 2 cups)
1/2 lb Fresh mushrooms, sliced (2 cups)
1/4 c Plain nofat yogurt
3 c Cooked noodles (10 ounces dry)
1/2 ts Dried basil, crushed in a mortar and pestle

Heat the milk in a small saucepan over low heat. In another small saucepan, melt the margarine and add the flour, stirring constantly. Cook the roux (flour and margarine) for three minutes, then take the mixture off the heat and add the simmering milk all at once, stirring constantly with a wire whisk. Put the sauce back over low heat and cook slowly for 15 minutes, stirring occasionally. If you want a thicker sauce, cook it a little longer. Add 1/8 teaspoon of salt and mix thoroughly. If there are any lumps, blend until smooth.

Heat the chicken stock in a large saucepan and add the onions. Cook, covered, over very low heat until the onions are soft, adding a little more stock if necessary to prevent scorching. Add the mushrooms and continue cooking, covered, until soft. Add the white sauce and all of the remaining ingredients except the chicken, yogurt and noodles. Simmer, uncovered, for 10 minutes.

Add the chicken and cook until thoroughly heated. Remove from the heat, add the yogurt and mix thoroughly. On each of four heated plates serve three quarters cup of the mixture in the center of three quarters cup of the cooked noodles.

Serves four.

Per Serving: 345 Calories, 7 g Fat, 90 mg Cholesterol, 165 mg Sodium.