Low Fat Chicken Stroganoff Recipes

CREAMY CHICKEN STROGANOFF

Steps:

• Slice the chicken into thin strips and prepare the ingredients for the main chicken recipe and the sauce recipe.
• In a bowl, add the chicken, season a little with salt & pepper & the balsamic vinegar, mix it all well.
• In a drop of olive oil, lightly fry onion (cut it in slices not chopped) on a low heat until translucent, then add the garlic and sliced mushrooms. Cook until softened, then use a slotted spoon and remove from the pan. Turn the heat up high and add the chicken. Stir it all well so it cooks evenly. This should take only a few minutes if your chicken is thinly sliced.
• Remove the chicken from the pan with a slotted spoon, keep the juices in there and then add butter.
• When the butter has melted, add flour and cook, stirring constantly, until flour turns light brown, for about 2 minutes and it's all combined.
• Slowly stir in broth and add the white wine. Add brown sugar and bring to a gentle boil.
• Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in yogurt then add the lemon juice and return to simmer.
• When the sauce has reduced, add the chicken & onions etc and stir until all warmed through and the sauce starts to bubble, then serve on pasta.

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.

GREEK YOGURT CHICKEN STROGANOFF WITH MUSHROOMS

Steps:

• Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.
• Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
• Stir yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.

LOW FAT CROCK-POT CHICKEN STROGANOFF

Steps:

• Place frozen chicken breasts on the bottom of the crock pot.
• Layer onion, minced garlic and mushrooms on top.
• Mix soup, sour cream, onion soup, mix, crushed red pepper, garlic powder and worcestershire together and pour over chicken breasts.
• Cook on Low for about 7-8 hours, or until chicken is no longer pink in the center.
• Stir sauce before cooking and if you would like to thicken sauce, add flour or cornstarch.
• Serve over rice or noodles.

HEALTHIER SLOW COOKER CHICKEN STROGANOFF

Steps:

• Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
• Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

LOW FAT CHICKEN STROGANOFF

Steps:

• Place the flour and paprika in a small plastic bag and season well and add the chicken pieces to the bag and shake to coat.
• Spray a large frying pan with spray oil or heat the butter, and gently fry the chicken until golden.
• Transfer to a bowl with a slotted spoon and cover to keep warm.
• Heat the stock in pan, add the onions and garlic and simmer for 10 minutes.
• Add the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste, then cook for 5 minutes, stirring until all the ingredients are heated through and the sauce has thickened up.
• Remove from the heat and stir in the cream.
• Sprinkle with chives and serve with noodles or rice.

LOW FAT CHICKEN STROGANOFF

Steps:

• Cut chicken and cream cheese into 1" chunks.
• Saute the mushrooms and onions until soft.
• Combine all ingredients in slow cooker. Stir to mix well.
• Cook over low for 6-8 hours or over high for 4 hours.
• Serve over rice, couscous or noodles.