Chicken Stroganoff

Photo: Karry Hosford

"A friend gave me this Chicken Stroganoff recipe, and I modified it to be a bit healthier." --CL Reader

Yield: 4 servings (serving size: 1 cup stroganoff and 1 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 514
  • Calories from fat: 25%
  • Fat: 14.1g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 41.1g
  • Carbohydrate: 53.3g
  • Fiber: 3.1g
  • Cholesterol: 162mg
  • Iron: 2.4mg
  • Sodium: 770mg
  • Calcium: 154mg

Ingredients

  • 4 turkey-bacon slices
  • 1 1/2 cups chopped onion
  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2 garlic cloves, minced
  • 1 (8-ounce) container reduced-fat sour cream
  • 2 tablespoons all-purpose flour
  • 4 cups hot cooked medium egg noodles

Preparation

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and chicken to drippings in pan; sauté 6 minutes. Add bacon, broth, salt, pepper, paprika, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  2. Combine the sour cream and flour, stirring until smooth. Add sour cream mixture to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring constantly. Serve over egg noodles.
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