Lightened Up Chicken Stroganoff Recipes

LIGHTENED UP CHICKEN STROGANOFF

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.

EASY (AND LIGHTENED UP) CHICKEN STROGANOFF

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.

CHICKEN STROGANOFF - LIGHT

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.