Chicken Mushroom Stroganoff


Chicken Mushroom Stroganoff

Serves 4

Blue – 4

Purple – 4

Green – 6

  • 6-8 ounces mushrooms, thinly sliced
  • 2 Tbsp light butter
  • 12 ounces chicken, cut 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 1/4 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, 5-6 minutes per side or until cooked through. Add shallot and continue cooking for another 3 minutes.

  4. Stir in garlic, saute for 30 seconds and return mushrooms to pan. Add sour cream and dijon mustard, cover and simmer on low for 5 minutes.

  5. Sprinkle with the parsley and serve immediately.

  6. Serving Suggestion: Serve over egg noodles.