Chicken and Mushroom Stroganoff


Chicken Mushroom Stroganoff

Serves 4

Blue – 2

Purple – 2

Green – 4

  • 8 oz fresh mushrooms, sliced
  • 2 Tbsp light butter
  • 1 lb boneless, skinless chicken breasts, pounded thin and sliced into bite size pieces
  • 1 tsp paprika
  • 1/4 tsp smoked paprika
  • 1 tsp dijon mustard
  • 1 shallot, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1/2 cup non fat Greek yogurt
  • 1 cup fat free sour cream
  • 1 Tbsp parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper

  1. In a medium bowl, combine chicken, paprika, smoked paprika, salt and pepper.

  2. Melt 1 Tbsp of butter in a large pan over medium heat. Add mushrooms and cook stirring occasionally for 5 minutes or until slightly browned. Remove mushrooms to a plate

  3. In the same pan, melt the remaining Tbsp of butter and cook chicken 3-4 minutes per side. Add shallot and continue cooking for another 3 minutes

  4. Stir in garlic, give it another 30 seconds and return mushrooms back into the pan. Add sour cream along with the dijon mustard, cover with a lid and simmer on a low heat for 5 minutes

  5. Sprinkle with the parsley and serve immediately.