Best Chicken Stroganoff 235 Calories Per Serving Recipes

Chicken Stroganoff, 235 Calories Per Serving image

Provided by HealthyChocolate

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
ground pepper
1 medium onion, chopped
1/2 lb fresh mushrooms, sliced
3/4 cup chicken broth
2 tablespoons dried garlic
2 tablespoons dried tarragon
8 ounces fat free sour cream

Steps:

Spray skillet with cooking spray.
Rinse chicken breasts, trim fat, cut into smaller pieces, & sprinkle with pepper.
Over medium-high heat, cook chicken until golden on one side.
Turn, sautee other side. Push pieces to far side of skillet & pour off any drippings.
Add onion; cook until softened.
Add garlic, tarragon, & mushrooms; cook for 2 more minutes.
Stir in chicken broth, stir, & lower heat.
Add sour cream, & stir chicken into rest of mixture.
Cover chicken with sauce & simmer for 5 minutes, stirring occasionally.
Note: Dreamfield's Pasta has 1/8th the carbs of regular pasta. Serving size: 2 oz (they swell), 190 calories.
Tofu Shirataki Noodles have 1/30th the carbs of regular pasta. Serving size 2 oz, 20 calories. Each liquid-filled, chilled, package contains 2 servings.

Chicken Stroganoff image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces wide egg noodles
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or cremini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup fat-free low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.