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 mustard (5 mL)
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 mustard, bay leaves and parsley.  Bring sauce to boiling and sir in sour cream.  Simmer 5 minutes with bay leaves.  Remove bay leaves and add back the chicken and vegetable mixture.  Cook until just heated and serve with chopped green onions on top.

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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