Chicken Stroganoff:: Lightened Up


1 small yellow onion, diced
4 cloves garlic, sliced
1- 10 oz baby bella mushrooms, sliced
1 Tbsp olive oil
1 Tbsp butter
2 cooked chicken breasts, large dice
2 Tbsp flour
2 cups chicken broth
1 cup light sour cream
1 tsp paprika
salt & pepper


In a large pan, over medium heat, add the olive oil, onions and garlic. Sauté until softened. Add in the mushrooms and cook until softened and lightly golden.
Add in the butter and flour. Stir to coat and allow to cook for a couple minutes to cook out the raw flour flavor.
Add in the chicken broth and stir until smooth. Simmer for a few minutes until slightly thickened.
Add in the chicken and stir to coat. Lower the heat to low and add in the sour cream and cook just until warmed through. Pour overtop noodles or pasta. I garnished with a little scallion.


Traditionally this dish is made with strips of beef and lots of sour cream but in my continuing effort to healthy things up a bit and use chicken and a lot less sour cream. Switching things here does not make this dish any less amazingly delicious!!! I'm going to go ahead and say my first attempt at a Russian dish was a total success. The chicken is tender, you get a great heartiness from the mushrooms and the sauce made from chicken broth and a bit of sour cream is so good!

For the chicken in this dish I used breasts off a whole chicken I cooked in my rotisserie. If you are using raw chicken, brown it in the pan pan prior to cooking the garlic and onions. Remove the chicken from the pan and add it back in when I mention in the instructions below. I served mine overtop some whole grain rotini because I thought I had egg noodles but nope, still wonderful!


Thursday, May 30, 2013 - 7:25pm


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