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Home » Recipes » Chicken Recipes

January 22, 2019 · 6 Comments

Reduced Fat Chicken Stroganoff

30 Minutes or Less· Chicken Recipes· Healthy Dinner Ideas· Pasta Recipes

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This healthier version with reduced fat of the classic stroganoff is made with boneless chicken breasts, mushrooms and reduced fat sour cream. Dinner is ready in 30 minutes!

A close up of Chicken Stroganoff

A typical stroganoff first hailed from Russia in the late 1800's and is generally made with strips of beef cooked in a sauce with sour cream.

Since then, it has become a popular dish throughout the entire world and gained popularity in the US in the 1950's.

To me, this recipe always seemed to have a bad connotation associated with it since sour cream was one of the main ingredients used to prepare this dish.

I love the combined flavors so I decided to create my own healthier version at home using chicken, skim milk and reduced fat sour cream.

A close up of Chicken Stroganoff

How do you make chicken stroganoff?

Start by heating oil and a little butter in a large, nonstick saute pan; then combine the flour and the chicken in a small bowl; mix well. Add the chicken to the heated oil mixture and cook through; approximately 5-8 minutes. Remove from the pan, cover and set aside.

Next, add the scallions and mushrooms to the pan and saute for 4-5 minutes until mushrooms start to soften; then stir in 1 tbsp. flour, add broth and milk and mix well. Finally, add the chicken back to the pan, cover and reduce the heat to low.

Simmer for 15 minutes; then add the sour cream and parsley. You can serve this stroganoff over rice or pasta or consume as is or if you're watching your carbs, serve over cauliflower rice.

A plate of Chicken Stroganoff

This Chicken Stroganoff was a delicious alternative and as you can see by the ingredients, most of the items used are staples you probably already have in your kitchen. ~Enjoy!

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A plate of Chicken Stroganoff

Chicken Stroganoff

Carrie's Experimental Kitchen
This healthier version of the classic stroganoff is made with boneless chicken breasts, mushrooms and reduced fat sour cream. Dinner is ready in 30 minutes! 
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Entree
Cuisine American
Servings 4

Ingredients
  

  • 24 oz . Boneless Chicken Breast, cut in 1" pieces
  • 2 tablespoon . All-Purpose Flour
  • 2 tablespoon . Extra Virgin Olive Oil
  • 1 tablespoon . Butter
  • 2 Scallions, chopped
  • 8 oz . Mushrooms, sliced
  • 1 tablespoon . All-Purpose Flour
  • 1 c . Low Sodium Chicken Broth
  • ½ c . Skim Milk
  • ¼ c . Reduced Fat Sour Cream
  • 1 tablespoon . Parsley, chopped

Instructions
 

  • Heat oil and butter in a large, nonstick saute pan.
  • Combine the flour and the chicken in a small bowl; mix well.
  • Add the chicken to the heated oil mixture and cook through; approximately 5-8 minutes. Remove from the pan, cover and set aside.
  • Add the scallions and mushrooms to the pan and saute for 4-5 minutes until mushrooms start to soften.
  • Stir in 1 tbsp. flour, then add broth and milk; mix well.
  • Next, add the chicken back in, cover the pan and reduce the heat to low. Simmer for 15 minutes, then add in the sour cream and parsley. Serve over rice or pasta.

Nutrition

Calories: 356kcalCarbohydrates: 10gProtein: 41gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 122mgSodium: 267mgPotassium: 971mgFiber: 1gSugar: 3gVitamin A: 392IUVitamin C: 6mgCalcium: 81mgIron: 2mg
Keyword chicken
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A close up of Chicken Stroganoff on a plate

 

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*Originally shared November 2012/Updated January 2019

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Reader Interactions

Comments

  1. Donna Howard says

    February 16, 2019 at 12:36 pm

    Thanks so much Carrie!! A total yum! We're doing WW and I haven't figured the points yet but I know whatever they are it was worth it!!

    Reply
    • Carrie's Experimental Kitchen says

      February 17, 2019 at 7:39 am

      I'm so glad you enjoyed the recipe Donna! I haven't made it in a while myself, but I think I'll put it on this weeks' menu rotation!

      Reply
  2. Beverley Press says

    January 27, 2019 at 6:16 am

    Hi Carrie this is another delicious looking recipe that I can not wait to sink my teeth into. Thank you and have a great week xoxo

    Reply
    • Carrie's Experimental Kitchen says

      January 28, 2019 at 11:56 am

      Hi Beverley, thanks so much!! Have a great week yourself! xoxo

      Reply

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