"A friend gave me this Chicken Stroganoff recipe, and I modified it to be a bit healthier." --CL Reader
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
How to Make It
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.
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.
My family really likes this recipe. The only change I make is after I cook the turkey bacon, I remove it from the pan, and crisp it further in the microwave. I then add it at the very end so it is still crispy.
Good, simple recipe that can easily be adjusted to suit your taste. I stuck pretty close to the original. I did reserve 1/2 cup of the broth and added the flour to it before adding to the rest of the mixture in the pan - just to make sure all the flour mixed in well. I added a little extra paprika and garlic. My husband loved it. No leftovers for us!
After reading the reviews I made the following changes and it came out really well:
cook (saute or grill) chicken, cool and shred with fork /
use only ONE medium onion, sliced /
add portabella mushrooms, sliced (saute onion first, then add mushrooms and then garlic.) /
add 3 cloves garlic, chopped fine /
use extra paprika to taste (we prefer Hungarian) /
in separate pan over low heat, combine flour with salt, pepper, paprika and slowly add broth to make and thicken sauce /
stir in sauce to onion, garlic, mushroom and shredded chicken, back into larger saute pan /
once hot, remove from heat and add sour cream (you do not need a whole canister and don't use flour here... add by the spoonful until it's as creamy as you like it) /
return to low heat until warmed up again and serve over egg noodles.
came out really great!
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