Ingredients

Adjust Servings:

	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

Nutritional information

365.5

Calories

80 g

Calories From Fat

9 g

Total Fat

3.5 g

Saturated Fat

120.3 mg

Cholesterol

622.1 mg

Sodium

37.3 g

Carbs

2.5 g

Dietary Fiber

2.9 g

Sugars

33.5 g

Protein

389g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Dijon Chicken Mushroom Stroganoff

Name: Dijon Chicken Mushroom Stroganoff
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 1; : 1/2; : 2; : 1; : 1/4; : 1/8; : 2; : 8; : 1; : 1/2; : 6

Features:

Cuisine:

American

I liked this recipe, but like many other reviewers, made some changes. Because I had to go to work, I combined a can of low-sodium chicken broth, the onion, garlic, salt, pepper, and thyme in my slow cooker, and then added two bone-in chicken breasts. I cooked this on low for 3 hours. When I got home, I removed the chicken breasts from the slow cooker and poured the cooking liquid into a skillet. I heated the liquid to a boil over med-high heat and added 2 tbls of honey mustard (we were out of dijon) while I chopped the mushrooms and cooked chicken. I sauteed the mushrooms in some olive oil, then added them and the chopped chicken to the sauce in the skillet. Finally, I added plain non-fat Greek yogurt as a substitute for the sour cream, and let it all reduce for 15 minutes. This was great served over rice.

75 min
Serves 4
Easy

Ingredients

Directions

Dijon Chicken Mushroom Stroganoff, This is a delicious low-fat version of stroganoff It comes from Cooking Light magazine , I liked this recipe, but like many other reviewers, made some changes Because I had to go to work, I combined a can of low-sodium chicken broth, the onion, garlic, salt, pepper, and thyme in my slow cooker, and then added two bone-in chicken breasts I cooked this on low for 3 hours When I got home, I removed the chicken breasts from the slow cooker and poured the cooking liquid into a skillet I heated the liquid to a boil over med-high heat and added 2 tbls of honey mustard (we were out of dijon) while I chopped the mushrooms and cooked chicken I sauteed the mushrooms in some olive oil, then added them and the chopped chicken to the sauce in the skillet Finally, I added plain non-fat Greek yogurt as a substitute for the sour cream, and let it all reduce for 15 minutes This was great served over rice , 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 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

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Combine Broth, Water, Onion, Mustard, Thyme, Salt, Pepper, Garlic and Mushrooms in a Skillet.
2 Done	Bring to a Boil.
3 Done	Cover, Reduce Heat and Simmer For 5 Minutes (do not Be Alarmed by Curdling of Liquid).
4 Done	Arrange Chicken in a Single Layer in the Skillet, Cover, and Simmer For 15 Minutes (do not Boil).
5 Done	Remove Chicken from Skillet, Cut Into Smaller Pieces, and Keep Warm.
6 Done	Bring Liquid Left in Skillet to a Boil and Cook, Uncovered, For 15 Minutes or Until Reduced to 1/2 Cup.
7 Done	Remove from Heat and Let Cool Slightly.
8 Done	Stir in Sour Cream.
9 Done	Return Chicken and Juices to Skillet, Turning Chicken to Coat.
10 Done	Serve With Noodles.