Best Chicken Liver Stroganoff With Greek Yogurt Recipes

GREEK YOGURT CHICKEN STROGANOFF WITH MUSHROOMS

Greek Yogurt Chicken Stroganoff with Mushrooms image

The Greek yogurt gives the same tang as sour cream and the low-fat cream cheese adds thickness. My family didn't know the difference. Just made sure your yogurt is plain and not strawberry like I almost got. Serve over noodles or rice.

Provided by DesertWanderer

Categories Meat and Poultry Recipes Chicken

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter, or as needed
1 ½ cups sliced fresh mushrooms
1 onion, chopped
2 cups chicken stock, divided
2 tablespoons all-purpose flour, or as needed
2 cups plain Greek yogurt
4 ounces reduced-fat cream cheese, cut into pieces
½ pound shredded cooked chicken, or more to taste

Steps:

Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.
Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
Stir yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 13.2 g, Cholesterol 98.3 mg, Fat 28.4 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 13.9 g, Sodium 573.8 mg, Sugar 6.1 g

CHICKEN LIVER STROGANOFF

Chicken Liver Stroganoff image

Make and share this Chicken Liver Stroganoff recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces chicken livers, separated and membrane removed
2 tablespoons flour, divided
2 teaspoons margarine or 2 teaspoons butter
3/4 cup onion, diced
1 1/2 cups mushrooms, cleaned and sliced
2 tablespoons Worcestershire sauce
2 tablespoons chili sauce
1 pinch dried thyme
1/2 cup low-fat sour cream or 1/2 cup single cream
2 teaspoons fresh parsley, chopped
salt & pepper

Steps:

Dry the livers on paper towels.
sprinkle with 1 tbsp flour.
Melt margarine in a fry pan, saute the onion until softened.
Add livers saute for about 3 minutes or until just browned.
Add mushrooms, worcestershire sauce, chile sauce, thyme and pepper.
Saute 5 minutes.
Combine sour cream and the remaining flour, mix well.
Stir into the liver mixture and bring to just boiling.
Remove from heat sprinkle with parsley and Serve.

CHICKEN LIVER STROGANOFF

Chicken Liver Stroganoff image

I created this dish when my husband asked for some organic chicken livers and didn't want my usual way of making them. I met the challenge; he raved and I was pretty surprised myself at how delicious this simple recipe tasted. Luckily I have more livers in the freezer because I'm already wanting more. If you like chicken livers you will love this recipe....and it only takes 30 minutes to make.

Provided by Geema

Categories Chicken Livers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken liver, cleaned and cut in half
1/2 lb mushroom, wiped clean and cut into pieces roughly the same size as the livers
1 large sweet onion, chopped
2 tablespoons butter
1 tablespoon olive oil
1 1/2 teaspoons paprika
1/4 teaspoon cayenne
1 1/4 cups sour cream
salt and pepper
cooked rice

Steps:

Heat large skillet on medium high heat for a minute, then add the butter and oil.
Saute the onions for 2 minutes, then add the mushrooms and cook, stirring, until the onions become translucent and the mushrooms begin to give off some liquid.
This should take about another 3 minutes.
Remove the vegetables from the pan and set aside while the livers are cooking.
Add the livers to the hot skillet, adding a little more oil/butter if needed.
Saute the livers for about 3 minutes, but do not overcook.
Return the vegetables to the skillet with the livers.
Add the seasonings and stir to combine.
Add the sour cream and stir to combine.
Allow to heat thoroughly, but do not let the sour cream boil or it will curdle.
Taste and adjust seasoning if necessary.
Serve this stroganoff with hot fluffy rice.