Low Fat Chicken Stroganoff

READY IN: 50mins
Recipe by Rebecca Mead

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.

Top Review by TexasKelly

Hubby and i thought this was good. I do wonder if the calorie's posted on this site are right? ANyhoo, i made a couple subsitutions. I used white wine in place of the sherry, and had no mushrooms so i just threw in some thinly sliced celery. The celery really did not do justice, however the recipe was still very good and I would love to make it again with mushrooms. I loved that this recipe did not include canned creamed soups. Thanks for posting.

Ingredients Nutrition


  1. 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.
  2. Spray a large frying pan with spray oil or heat the butter, and gently fry the chicken until golden.
  3. Transfer to a bowl with a slotted spoon and cover to keep warm.
  4. Heat the stock in pan, add the onions and garlic and simmer for 10 minutes.
  5. 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.
  6. Remove from the heat and stir in the cream.
  7. Sprinkle with chives and serve with noodles or rice.

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