Lightened Up Chicken Stroganoff

Name: Lightened Up Chicken Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 pound fresh mushrooms, sliced; 1 large onion, chopped; 2 tablespoons butter; 1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips; 1/4 cup browning sauce; 1-1/3 cups reduced-sodium beef broth, divided; 1 cup white wine or additional reduced-sodium beef broth; 2 tablespoons ketchup; 2 garlic cloves, minced; 1 teaspoon salt; 3 tablespoons all-purpose flour; 1 cup fat-free sour cream; 6 cups cooked no-yolk noodles

When I prepare this meal, I often tell people it's beef Stroganoff. Because of its convincing appearance and taste, they're surprised when I later reveal that it's actually chicken. —Lori Borrowman of Schenectady, New York

Ingredients

1 pound fresh mushrooms, sliced
1 large onion, chopped
2 tablespoons butter
1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
1/4 cup browning sauce
1-1/3 cups reduced-sodium beef broth, divided
1 cup white wine or additional reduced-sodium beef broth
2 tablespoons ketchup
2 garlic cloves, minced
1 teaspoon salt
3 tablespoons all-purpose flour
1 cup fat-free sour cream
6 cups cooked no-yolk noodles

Directions

In a large nonstick skillet, saute mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook the chicken with browning sauce until browned. Add 1 cup broth, wine, ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer chicken for 15 minutes or until no longer pink.
Combine flour and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through (do not boil). Serve over noodles.

Nutrition Facts

1 cup: 462 calories, 7g fat (3g saturated fat), 75mg cholesterol, 715mg sodium, 50g carbohydrate (12g sugars, 3g fiber), 34g protein.

Originally published as Chicken Stroganoff in Light & Tasty Premiere 2001

Reviews

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Juliemk7

Aug 27, 2014

We both liked this dish, but I made a few changes to it. I only used 1/2 lb of mushrooms. I used a 14 oz can of beef broth and filled in the rest with water. I used 2 T of cornstarch in place of the flour. I replaced the browning sauce with 2 T Worcestershire sauce and 2 T low-sodium soy sauce. I omitted the salt completely since there is plenty in the other ingredients already. I would make this again.
bjsilve0

Oct 1, 2013

We did not like the flavor.
leannecooks

Jan 5, 2013

I have been searching for a Chicken Storganoff recipe for years. I did not use browning sauce when cooking the chicken- just used about a teaspoon of olive oil. I added some worchestershire sauce for a richer flavor. By chopping and prepping in the morning this would be an easy weekinight meal. I will definitely make this again!
lsmithson

Aug 19, 2011

My mother originally found this recipe in a magazine she had read and cut it out to save. From the first time she made this pasta we were all hooked!! then about 6months later it came up missing.. It has been about a year scince we have had this and i have been going crazy! I am so glad that i finally came acroos it here and am sooo excited to tell my mom tomorrow!! this dish is absolutely wonderful and i would not change a thing!!
grannyof11

Jul 3, 2010

Sodium level is excessive, needs to be cut by 75% if to be considered "healthy".
brookeyoung

Mar 1, 2010

This recipe is delicious!
Morningdove_Wa

Aug 9, 2009

Since you're using chicken, why not use chicken broth instead of the beef broth. Sounds much better to me. I'd hold off on the browning sauce for this as well. Just my personal opinion.
dclark43085

Aug 9, 2009

What is browning sauce and where do I find it?