Chicken romanoff

6 servings

Ingredients

Quantity Ingredient
1½ pounds Chicken fillets (cutlets)
1 tablespoon Diet margarine
1 teaspoon Salt (OR to taste)
1 Onion, chopped
½ pounds Mushrooms, sliced
¼ cup Dry sherry, or other white wine
2 teaspoons Cornstarch
2 tablespoons Cold water
1 cup Plain low-fat yogurt
3 tablespoons Grated Romano cheese
3 tablespoons Snipped fresh parsley
1 teaspoon Paprika (Optional)

Directions

Slice the chicken into strips. Melt the margarine in a nonstick skillet over medium heat. Add the chicken and season with salt.

Cook, stirring, for 3 minutes, then add the onion and mushrooms.

Cook, stirring, for 2 minutes. Add the sherry and cover. Cook, stirring, for another 4 minutes. Stir the cornstarch into the cold water until smooth and add to the uncovered skillet. Cook, stirring rapidly, until the sauce thickens. Add the yogurt and stir just until heated through but do not boil. Serve the chicken and sauce sprinkled with Romano cheese, parsley and paprika, if desired. May be served over hot cooked rice.

Makes 6 servings.

Per serving: 200 Calories plus 110 Calories per half cup of rice.

[Slim Gourmet; Barbara Gibbons] [Asbury Park Press; November 5, 1986 Posted by Fred Peters.

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