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Chicken and Mushroom Stroganoff

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Chicken and Mushroom Stroganoff Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
454
Calories from Fat
81
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
81mg
27%
Sodium
463mg
19%
Total Carbohydrates
55g
18%
Dietary Fiber
8g
32%
Sugars
7g
Protein
39g
Calcium
2mg
0%

Number of servings: 4

Calories per serving: 454

Preparation time: 25 min

Total time: 25 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil, divided

1 lb chicken breasts, boneless, skinless, cut into 12-inch strips

1 cup thinly sliced onions

3 cups sliced mushrooms

1 tsp Dijon mustard

1 tsp red wine vinegar

14 tsp salt

1 cup low-sodium chicken broth

2 tbsp flour

34 cup low-fat sour cream

8 oz wide-noodle whole-wheat pasta, cooked according to directions without salt or fat

2 tbsp fresh parsley

Directions

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add 12 tbsp olive oil. When oil is hot, add chicken strips and cook 4 to 5 minutes or until cooked through. Remove from skillet. Set aside and keep warm.

2. Add remaining 12 tbsp olive oil to the skillet. When oil is hot, add onions. Sauté 1 minute.

3. Add mushrooms and sauté 2 to 3 minutes.

4. Add mustard, vinegar, and salt.

5. In a small bowl, mix broth and flour. Add to the skillet with the sour cream and cooked chicken strips. Stir 1 to 2 minutes or until thickened and heated through.

6. Serve over hot pasta and top with parsley.

Makes 4 servings.

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