LOW FAT CROCK-POT CHICKEN STROGANOFF
This is a very light, tasty and delicious chicken stroganoff made in the crockpot. If your crockpot cooks hot like mine, this only needs to cook on low for 4 hours. If you have one of the older models...follow the stated directions. My family LOVES this! This is best served over egg noodles. If adding mushrooms, whole fresh mushrooms work best. If you use sliced mushrooms...they get too mushy. So add them in the last hour if using sliced.
Provided by RedVinoGirl
Categories One Dish Meal
Time 7h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Place frozen chicken breasts on the bottom of the crock pot.
- Layer onion, minced garlic and mushrooms on top.
- Mix soup, sour cream, onion soup, mix, crushed red pepper, garlic powder and worcestershire together and pour over chicken breasts.
- Cook on Low for about 7-8 hours, or until chicken is no longer pink in the center.
- Stir sauce before cooking and if you would like to thicken sauce, add flour or cornstarch.
- Serve over rice or noodles.
LOW FAT CHICKEN STROGANOFF
Low-Fat-Diets doesn't mean that you can't eat tasty food. I think that this is a good alternative to the regular version. You could also exchange the chicken for meatballs or beef but the nutritional value will change as well.
Provided by Rebecca Mead
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour and paprika in a small plastic bag and season well and add the chicken pieces to the bag and shake to coat.
- Spray a large frying pan with spray oil or heat the butter, and gently fry the chicken until golden.
- Transfer to a bowl with a slotted spoon and cover to keep warm.
- Heat the stock in pan, add the onions and garlic and simmer for 10 minutes.
- Add the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste, then cook for 5 minutes, stirring until all the ingredients are heated through and the sauce has thickened up.
- Remove from the heat and stir in the cream.
- Sprinkle with chives and serve with noodles or rice.
Nutrition Facts : Calories 902.8, Fat 24.6, SaturatedFat 8.3, Cholesterol 203.1, Sodium 349.3, Carbohydrate 96.5, Fiber 5, Sugar 6.5, Protein 51.5
GREEK YOGURT CHICKEN STROGANOFF WITH MUSHROOMS
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
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
HEALTHIER SLOW COOKER CHICKEN STROGANOFF
Cubed chicken breast cooked in the slow cooker with a creamy sauce mixture. This healthier version includes peas, low-fat cream cheese, butter instead of margarine, and natural cream of chicken soup. You also make your own seasoning mix instead of using a packaged mix. Serve over hot cooked rice or noodles, if desired.
Provided by MakeItHealthy
Categories Main Dish Recipes Pasta Chicken
Time 5h40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
- Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 6.9 g, Cholesterol 107.6 mg, Fat 16.9 g, Fiber 2.7 g, Protein 32.7 g, SaturatedFat 8.5 g, Sodium 1163.7 mg, Sugar 2.5 g
SKILLET CHICKEN STROGANOFF
This twist on family-favorite beef stroganoff comes together quickly for an easy meal to add to your weeknight dinner rotation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- In small bowl, mix flour, paprika, salt and pepper; set aside.
- In 12-inch nonstick skillet, heat 2 tablespoons of the butter over medium heat; add onion and mushrooms. Cook 5 to 7 minutes, stirring occasionally, until vegetables are tender; transfer mixture to small bowl.
- In same skillet, melt remaining 2 tablespoons butter; add chicken, and cook 4 to 6 minutes, stirring frequently, until chicken starts to brown. Add onion and mushroom mixture back to skillet; sprinkle with flour mixture, stirring to coat. Slowly add chicken broth and Worcestershire sauce, stirring constantly.
- Heat to simmering; reduce heat to medium-low, and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened and chicken is cooked through. Remove from heat; stir in sour cream. Garnish with parsley. Serve mixture over cooked egg noodles.
Nutrition Facts : Calories 310, Carbohydrate 9 g, Cholesterol 135 mg, Fat 3 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 3 g, TransFat 1/2 g
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