Lighter Chicken Stroganoff
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 247.6
- Total Fat: 10.8 g
- Cholesterol: 66.8 mg
- Sodium: 644.9 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.6 g
- Protein: 21.9 g
View full nutritional breakdown of Lighter Chicken Stroganoff calories by ingredient
Introduction
After a busy weekend of dealing with family and being away from home, I was craving a very homey, belly warming dinner to warm my soul and be a "missed you" kiss for my husband.. but still light enough to not kill the calorie bank.My husband loves my beef stroganoff - so this is a riff on my own beef recipe but using some pre-made (bought) rotisserie chicken for a quick fix. I served this with some super yummy and creamy parmesan whipped russet potatoes.
Was a perfect comfort meal bowl.
(courtesy of me.. at the semi-interestingmusings.com) After a busy weekend of dealing with family and being away from home, I was craving a very homey, belly warming dinner to warm my soul and be a "missed you" kiss for my husband.. but still light enough to not kill the calorie bank.
My husband loves my beef stroganoff - so this is a riff on my own beef recipe but using some pre-made (bought) rotisserie chicken for a quick fix. I served this with some super yummy and creamy parmesan whipped russet potatoes.
Was a perfect comfort meal bowl.
(courtesy of me.. at the semi-interestingmusings.com)
Number of Servings: 4
Ingredients
-
The meat of one rotisserie chicken (or about 12 oz)
8 oz of sliced Portabello Mushrooms, (or any kind of mushroom that you like)
1 cup of chopped onions
3 cloves of minced Garlic
3 tsp of Worchestershire Sauce
1/2 cup of light Sour Cream (reduced fat)
1/2 cup of Pinot Grigio (or any White Wine)
1 tbsp of Ketchup (seriously, ketchup)
1 to 1 1/2 cups of Vegetable Stock, 1 cup
Salt and pepper to taste
I garnished with chopped chives for some pretty
Tips
Toss in the chives at the very end and reserve some for garnish, and then serve on either noodles or mashed potatoes, this would even be good with buttered crusty bread.
Directions
Super simple, heat a deep skillet on the stove, and spritz with non-stick spray. Add your mushrooms and cook until nicely browned, then add your onions and cook til translucent.
Once your veggies are cooked - de-glaze your pan with the white wine, cook for about 2-3 minutes and then toss in your shredded/pulled chicken, the garlic, Worcestershire sauce, and vegetable stock (start with a 1/2 cup and add in more to your saucey desire).
Let this on a low simmer on the stove to heat the chicken through, to infuse the stock with the mushroom flavors and to mellow the garlic - about 10-15 minutes.
About 5 minutes before serving, toss in the light sour cream and stir to combine well.
Serving Size: This serves 4, you can double the recipe to make weekday leftovers or to feed your freezer monster for later
Number of Servings: 4
Recipe submitted by SparkPeople user S.INTHEBIGCITY.
Once your veggies are cooked - de-glaze your pan with the white wine, cook for about 2-3 minutes and then toss in your shredded/pulled chicken, the garlic, Worcestershire sauce, and vegetable stock (start with a 1/2 cup and add in more to your saucey desire).
Let this on a low simmer on the stove to heat the chicken through, to infuse the stock with the mushroom flavors and to mellow the garlic - about 10-15 minutes.
About 5 minutes before serving, toss in the light sour cream and stir to combine well.
Serving Size: This serves 4, you can double the recipe to make weekday leftovers or to feed your freezer monster for later
Number of Servings: 4
Recipe submitted by SparkPeople user S.INTHEBIGCITY.