Low Fat Curried Chicken Stroganoff Recipes

LOW FAT CURRIED CHICKEN STROGANOFF

Steps:

• Heat olive oil over medium heat. Add chicken and cook completely, allowing to brown just a bit. Remove from pan and set aside.
• Add onion and sautee until soft, then add mushrooms sautee until mostly cooked.
• Add in wine, stock paste, curry and salt & pepper. Simmer until slightly reduced, about 15 minutes.
• Add back in cooked chicken and stir in sour cream. Bring to a gentle simmer for 5 minutes.
• Serve over rice or tossed with egg noodles.

GREEK YOGURT CHICKEN STROGANOFF WITH MUSHROOMS

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.

LOW FAT CHICKEN STROGANOFF

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.

LOW FAT CROCK-POT CHICKEN STROGANOFF

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 SALT, LOW CHOLESTEROL, LOW FAT CHEATS CHICKEN STROGANOFF

Steps:

• Pour Olive oil into a pan and sweat the onions for 5 minutes or till softened, then add garlic and chicken.
• Once chicken has cooked through (approx 15 minutes) add Oregano, Paprika and remaining vegetables, cook down for 5 minutes.
• Add soup, then top up with water until you are happy with the consistency, then simmer for 5 mins and serve over you favourite accompanying dish, or just with some fresh bread .

HEALTHIER SLOW COOKER CHICKEN STROGANOFF

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.

SKINNIER CHICKEN STROGANOFF

Steps:

• Fry bacon; crumble and set aside. ( I layer the slices with paper towels and microwave a couple of minutes until crisp).
• Cook noodles according to package directions. Drain and keep warm. (or to save time - multitask by cooking the noodles as you finish off the remaining steps.).
• Heat oil in a skillet over medium-high heat. Add chicken; cook and stir till chicken is no longer pink, about 5 minutes. Remove from skillet.
• Reduce heat to medium; add mushrooms, onion and garlic. Cook and stir 3 minutes. (Pour off excess liquid if needed).
• Return chicken and crumbled bacon to skillet.
• Mix together sour cream, flour, salt and pepper. Whisk in the broth until sauce is smooth.
• Stir sauce into chicken mixture, briefly bring to a boil then reduce heat & simmer for 2 minutes.
• Adjust salt and pepper as needed, stir in the parsley and serve over noodles.