CHICKEN STROGANOFF

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Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

Prepare to fall in love with this delicious dish! Oh, man, you are so in for a treat! What I love the most about this is the rich and creamy sauce. It is more than enough for me! Feel free to add more ingredients if you wish. Have a great day, everyone. Enjoy!

Ingredients:

600 g / 1.2-pound chicken breasts (mini chicken breasts/chicken tenders)

Salt and pepper

Low-calorie cooking spray (I used Fry Light)

1 onion, finely diced

2 garlic cloves, minced

300 g | 10oz white mushrooms, sliced

1 tablespoon flour

500 ml | 2 c beef stock, from a stock cube

1 tablespoon Dijon mustard

150 g | ⅔ c fat-free Quark cheese

1 teaspoon Worcestershire sauce

2 tablespoons chopped parsley

To serve

pasta, rice, mashed potatoes

Chopped parsley to garnish

Directions:

Season all sides of the chicken breasts with salt and pepper.

Place a large skillet on the stove and turn the heat medium.

Apply cooking spray and allow it to become hot.

Add the chicken breasts and sear each side for about 3 minutes or until brown.

Remove the chicken breasts from the skillet onto a clean plate.

In the same skillet, add a bit of beef stock and scrape the bottom to get the brown bits.

Add the onions and cook for about 5 minutes or until translucent.

Add the garlic and mushrooms. Cook for about 5 minutes or until aromatic and golden brown.

Add the flour. Stir and cook for about a minute.

Add the rest of the beef stock and stir until well blended.

Turn the heat down to low and simmer for a few minutes.

Add the Worcestershire sauce, mustard, and Quark. Stir until well mixed.

Allow everything to simmer again for another 3 minutes or until the sauce reduces its volume.

Put the chicken breasts back to the skillet and heat for 5 more minutes.

Season with salt and pepper to taste.

Garnish with freshly chopped parsley.

Serve over rice or pasta. Enjoy!

Nutrition Facts:

Calories: 256kcal | Carbohydrates: 11g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 500mg | Potassium: 1087mg | Fiber: 1g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 8.4mg | Calcium: 29mg | Iron: 1.7mg

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...