Chicken Stroganoff - Light - cooking recipe

Ingredients

1 tablespoon oil, divided
1 teaspoon oil, divided
10 ounces boneless skinless chicken breasts, cut into 1/2-inch strips
2 cups sliced mushrooms
1 cup onion, sliced
1 cup low sodium chicken broth
2 teaspoons flour
3 tablespoons fat free sour cream
1 teaspoon red wine vinegar
1 teaspoon dijon-style mustard
1/4 teaspoon pepper

Preparation

In medium skillet, heat 2 tsp oil; add chicken. Cover and cook over medium-high heat, stirring frequently, until golden brown. Remove chicken from skillet, set aside.
In same skillet, heat remaining 2 tsp oil; add mushrooms and onion. Cook, stirring frequently, until all liquid has evaporated and onions are golden brown.
In small bowl, combine broth and flour, blending with wire whisk 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 from heat; stir in sour cream, red wine vinegar, mustard and pepper.