Chicken Stroganoff


Chicken Stroganoff

EDR Chicken Stroganoff
6-ounces chicken, 1/2 cup noodles, and 1/4 cup sauce
15 Min

Our Chicken Stroganoff is a classic take on the old-fashioned recipe you love. But we've lightened it up so it's fit for a diabetes diet. No-yolk egg noodles are our secret, and they can be yours, too!

What You'll Need

  • 1 small onion, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1 1/2 pound boneless, skinless chicken breasts, cut into thin strips
  • 1 (10-3/4-ounce) can reduced-fat, low-sodium condensed cream of mushroom soup
  • 1/2 cup dry white wine
  • 1/8 teaspoon black pepper
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley
  • 1/2 pound no-yolk egg noodles, cooked according to package directions, drained, rinsed, drained again, and kept warm

What to Do

  1. In a large skillet, sauté the onion and mushrooms over high heat for 5 minutes, or until the onions are tender. Add the chicken strips and sauté for 5 minutes.

  2. Add the soup, wine, and black pepper; mix well. Reduce the heat to medium and cook for 5 minutes, or until the sauce appears smooth and no pink remains in the chicken, stirring occasionally.

  3. Add the sour cream and parsley and cook for 1 minute, or until the sour cream is blended; do not boil. Serve over the warm cooked noodles.


Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 408
  • Calories from Fat 100
  • Total Fat 11g 17 %
  • Saturated Fat 4.1g 21 %
  • Trans Fat 0.0g 0 %
  • Protein 44g 87 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 138mg 46 %
  • Sodium 518mg 22 %
  • Total Carbohydrates 27g 9 %
  • Dietary Fiber 2.1g 8 %
  • Sugars 4.1g 0 %

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I just had to add some garlic with the onion and it was perfect!!


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