Chicken Stroganoff 235 Calories Per Serving Recipes

CHICKEN STROGANOFF, 235 CALORIES PER SERVING

Steps:

• Spray skillet with cooking spray.
• Rinse chicken breasts, trim fat, cut into smaller pieces, & sprinkle with pepper.
• Over medium-high heat, cook chicken until golden on one side.
• Turn, sautee other side. Push pieces to far side of skillet & pour off any drippings.
• Add onion; cook until softened.
• Add garlic, tarragon, & mushrooms; cook for 2 more minutes.
• Stir in chicken broth, stir, & lower heat.
• Add sour cream, & stir chicken into rest of mixture.
• Cover chicken with sauce & simmer for 5 minutes, stirring occasionally.
• Note: Dreamfield's Pasta has 1/8th the carbs of regular pasta. Serving size: 2 oz (they swell), 190 calories.
• Tofu Shirataki Noodles have 1/30th the carbs of regular pasta. Serving size 2 oz, 20 calories. Each liquid-filled, chilled, package contains 2 servings.

CHICKEN STROGANOFF

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

CHICKEN STROGANOFF

Steps:

• Sprinkle chicken with garlic powder, salt and pepper on both sides.
• Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
• Press down lightly with with spatula. Cook for 4 minutes until golden.
• Turn and press lightly with spatula. Cook for 2 minutes.
• Remove chicken onto a plate.
• Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
• Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
• Add flour, cook, stirring, for 1 minute.
• Add half the broth while stirring. Once incorporated, add remaining broth.
• Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
• Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.
• Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
• Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.