Prep 15 mins
Cook 40 mins
This is a delicious low-fat version of stroganoff. It comes from Cooking Light magazine.
Make and share this Dijon Chicken Mushroom Stroganoff recipe from Food.com.
- 1 cup fat-free chicken broth or 1 cup vegetable broth
- 1 cup water
- 1⁄2 cup chopped onion
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 cloves garlic, minced
- 8 ounces fresh cremini mushrooms, cut in quarters
- 1 lb boneless skinless chicken breast
- 1⁄2 cup low-fat sour cream
- 6 ounces egg noodles, cooked
- Combine broth, water, onion, mustard, thyme, salt, pepper, garlic and mushrooms in a skillet.
- Bring to a boil.
- Cover, reduce heat and simmer for 5 minutes (do not be alarmed by curdling of liquid).
- Arrange chicken in a single layer in the skillet, cover, and simmer for 15 minutes (do not boil).
- Remove chicken from skillet, cut into smaller pieces, and keep warm.
- Bring liquid left in skillet to a boil and cook, uncovered, for 15 minutes or until reduced to 1/2 cup.
- Remove from heat and let cool slightly.
- Stir in sour cream.
- Return chicken and juices to skillet, turning chicken to coat.
- Serve with noodles.
Very Tasty. Based on previous reviews and what I had on hand I made a few changes. I added a minced shallot and used a whole onion in with the mushrooms ( which I added a few white ones in with the browns . I used all chicken broth and didn't reduce it quite as much since I had added extra veges. I also added a little more Dijon and sour cream . I don't really think it needed all the extras but I was in a 'use up" mode
This was delicious, although we made some fairly substantial changes. We did as another reviewer recommended and added about 3 cups of chopped fresh spinach that we needed to use up. We also used about 3 tablespoons of fresh chopped tarragon because that needed to be used up, too... and wow am I ever glad we did! That totally made the dish! Because tarragon has such a delicate flavor, we used only 1/2 teaspoon of dried thyme. We also used chicken thighs instead of breasts (the texture of the thighs worked better with the mushrooms than breasts would have). The only thing about the dish that wasn't perfect was that the sauce wasn't creamy enough. We used light sour cream, so that may be why. Next time, we may add extra sour cream and see if that makes it creamier. Overall, it was a hit! Thanks for posting!
I really used this recipe as more of a guideline for a fairly good stroganoff. I added a few ingredients - 1 tsp dried mustard, 1/4 tsp onion powder, 1/8 tsp garlic powder, and 2 cups of chopped spinach. I also increased the mustard, salt and pepper, decreased the thyme, doubled the amount of mushrooms and used an entire onion. For the stock, I used all chicken stock, fortified with the mushroom stems (I simmered it for a good 30 minutes) for more flavor. Instead of sour cream, I used strained nonfat yogurt. I sauteed the mushrooms, onion and garlic in a couple tablespoons of the broth before adding the seasonings (except the Dijon mustard), chicken and the rest of the stock (from which I had removed the mushroom stems). After about 20 minutes, I strained the chicken and mushrooms out, then reduced the stock to about 1/2 cup. I combined 3 Tbsp mustard with 1 cup of the yogurt to maintain some of the zesty flavor, then added that with the chopped spinach, once I removed the pan from the heat. I thought this was a good recipe, I will try it again, upping the seasonings a little bit more because it was still a touch bland. I am very impressed with how tasty it is without any additional fat. Thank you for a nice, healthy recipe to add to my repertoire.