Chicken Stroganoff

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 159.2
  • Total Fat: 6.8 g
  • Cholesterol: 40.0 mg
  • Sodium: 345.8 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 14.9 g

View full nutritional breakdown of Chicken Stroganoff calories by ingredient
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Note - no noodles included in nutritional breakdown Note - no noodles included in nutritional breakdown
Number of Servings: 8


    2 tbsp olive oil divided
    1 lb chicken breasts cut into 1-inch chunks
    1 tsp garlic powder
    1 tsp onion powder
    1/2 tsp paprika
    1/4 tsp cayenne pepper
    1 tsp salt divided
    1 tsp ground black pepper divided

    12 ounces button mushrooms, sliced
    1 shallot minced
    1 small onion chopped
    3 cloves garlic chopped
    2 tbsp white wine
    4 tbsp butter
    4 tbsp all-purpose flour
    2 cup chicken broth
    2 tbsp worcestershire sauce
    1/2 tsp fresh thyme leaves
    1/2 cup light sour cream
    2 tbsp light cream cheese


In a large skillet set over medium-high heat, add 1 tablespoon of olive oil.

Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and teaspoon each of salt and pepper; toss to combine.
Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
Add the remaining tablespoon of oil to the skillet, and then add the mushrooms and cook until brown, about 4 minutes. Then, add the shallot, onion, and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.

Toss in the chicken, turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the cream cheese and sour cream and stir until combined. Cook for 2 more minutes, add salt and pepper to taste, then remove from the heat and serve.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user WINTERFYRE.

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