CHICKEN STROGANOFF
WITH MUSHROOMS AND ONIONS
Stroganoff is all about the creamy chicken, onions and
mushrooms. Since I love most creamy
dishes, this one is no exception to that rule. I would never turn down this comfort food. Especially great for those cooler winter nights. This is my low-carb version of this popular meal that is pretty low-carb
to begin with in any case.
2 tbsp olive oil, divided (30 mL)
1 tbsp butter (15 mL)
1 medium onion, chopped
1 lb mushrooms, sliced (0.45 kg)
1/2 tsp salt (2 mL)
1/2 tsp black pepper (2 mL)
1 tbsp crushed garlic (15 mL)
4
cups chopped, cooked chicken (1 L)
(rotisserie chicken is fine)
Salt,
to taste
1
cup chicken stock (250 mL)
2
oz cream cheese (60 g)
2
tbsp heavy cream (30 mL)
1
tsp Dijon
1
tsp dried parsley (5 mL)
3/4 cup sour
cream (175 mL)
2
bay leaves
Chopped
green onions (tops only)
In nonstick frying pan, over medium heat and in 1 tbsp
(15 mL) olive oil and butter, cook onion until turning translucent. Add mushrooms, salt and pepper and cook until
mushrooms are turning golden brown and most of the moisture has
evaporated. Set aside.
In same pan in 1 tbsp olive oil, stir fry garlic 1
minute. Add chicken and salt, to taste
and stir fry a few minutes (stir frying adds flavor to the chicken). Set aside.
In same pan, pour chicken stock, and add cream cheese,
cream, Dijon
Yield: 6 servings
1 serving
331.9
calories
32.6
g protein
18.9
g fat
1.4 g fiber
6.3
g net carbs
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