Lightened Up Chicken Stroganoff Recipes
LIGHTENED UP CHICKEN STROGANOFF
When I prepare this meal, I often tell people it's beef Stroganoff. Because of its convincing appearance and taste, they're surprised when I later reveal that it's actually chicken. -Lori Borrowman of Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook the chicken with browning sauce until browned. Add 1 cup broth, wine, ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer chicken for 15 minutes or until no longer pink., Combine flour and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through (do not boil). Serve over noodles.
Nutrition Facts : Calories 462 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 715mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 3g fiber), Protein 34g protein.
CHICKEN STROGANOFF - LIGHT
Make and share this Chicken Stroganoff - Light recipe from Food.com.
Provided by Jami0018
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 112, Fat 4.1, SaturatedFat 0.8, Cholesterol 28.1, Sodium 50.5, Carbohydrate 5.9, Fiber 0.7, Sugar 2.2, Protein 13.2
EASY (AND LIGHTENED UP) CHICKEN STROGANOFF
A Healthier version of an easy go to dinner, cooked in a slow cooker with only a few ingredients, yet tastes like you worked on it for hours. The recipe can be found here: http://www.lobsterandfishsticks.com/ A surprise ingredient cuts the fat by replacing the butter and you miss nothing!
Provided by ChefMamaBlogger
Categories One Dish Meal
Time 5h10m
Yield 4 servings over pasta, 4 serving(s)
Number Of Ingredients 6
Steps:
- place shredded cucumbers on the bottom of your slow cooker, placing chicken on top. Sprinkle with dressing powder and cook on low of 4-6 hours.
- shred chicken meat and add cream cheese on top - for faster melting, cube it into 6 -8 pieces. If you are adding mushrooms, add them at this time.
- turn up to high for 15-30 minutes, stir and serve over whole grain noodles or brown rice.
Nutrition Facts : Calories 120.8, Fat 1.4, SaturatedFat 0.7, Cholesterol 21.6, Sodium 332.8, Carbohydrate 11.5, Fiber 1.1, Sugar 4, Protein 16.4
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CHICKEN STROGANOFF {EASY HEALTHY CHICKEN RECIPE}
From wellplated.com
4.9/5 (22)Calories 396 per servingCategory Main Course
- In a large, deep skillet or a dutch oven with a tight-fitting lid, heat the olive oil over medium. Once hot, add the chicken, thyme, smoked paprika, garlic powder, salt, and pepper. Continue to cook, breaking up the meat with a spoon, until it is fully browned on all sides, 3 to 4 minutes.
- Add the sliced mushrooms. Continue to cook until the mushrooms begin to soften, about 5 to 6 minutes. Sprinkle the flour over the top, then stir so that it coats the chicken and mushrooms.
- Add about one-third of the chicken stock. Stir and work the flour off of the bottom off the pan. Add the rest of the stock and the egg noodles and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir the pan. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 7 minutes, stirring the noodles and replacing the lid every few minutes. If at any point the liquid drops below a gentle simmer, increase the heat slightly.
- Once the noodles are tender, remove the pan from the heat and let sit 1 minute to cool slightly. Stir in the room-temperature Greek yogurt. Taste and adjust seasonings as desired. Sprinkle with fresh parsley and serve hot.
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- Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon of the salt and a pinch of black pepper.
- When the oil is heated, brown the chicken on all sides for about 2-3 minutes. (It does not need to be fully cooked at this point.) Remove the chicken and set it aside on a plate.
- Add the remaining oil to the skillet and cook the garlic, onions, and mushrooms. Reduce the heat to low and cook until the mushrooms are very soft and cooked down, 12-15 minutes, stirring frequently.
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