Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings
This Chicken Stroganoff is total comfort food! You will not feel guilty at all even if you eat a lot of this because it is low in calories and fat! A must-try recipe indeed. Enjoy!
Ingredients:
2 garlic cloves, minced
300 grams | 10 ounces white mushrooms, sliced
1 tablespoon flour
600 grams / 1.2-pound chicken breasts (mini chicken breasts/chicken tenders)
Low-calorie cooking spray (I used Fry Light)
150 grams | ⅔ c fat-free Quark cheese
500 ml | 2 c beef stock, from a stock cube
1 teaspoon Worcestershire sauce
1 onion, finely diced
1 tablespoon Dijon mustard
2 tablespoons chopped parsley
Salt and pepper
To serve
Chopped parsley to garnish
pasta, rice, mashed potatoes
Directions:
Sprinkle salt and pepper over the chicken breasts, then toss to coat.
Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add the chicken breasts into the hot skillet, then sear each side for about 3 minutes. Add a bit of stock if the chicken breasts get too dry. Transfer them onto a clean plate.
In the same skillet, add a bit of beef stock and scrape the bottom to get the browned bits. Put the onions and cook for about 5 minutes or until soft.
Add the garlic and sauté until aromatic.
Add the mushrooms and sauté until soft.
Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.
Add the rest of the beef stock, then stir until well blended. Simmer for a few minutes.
Add the Quark, mustard, and Worcestershire sauce. Stir until well blended. Reduce the heat to low and cook for 3 more minutes.
Put the chicken breasts back into the skillet, then toss to coat. Cook for 5 more minutes.
Stir in the freshly chopped parsley. Taste and add more seasonings if needed. Remove from the heat.
Serve and enjoy!
Notes:
Serve this over rice or pasta.
I used small cuts of chicken breasts for this recipe.
Leftovers should be kept in the fridge.
Nutrition Facts:
Calories: 256 kcal | Carbohydrates: 11g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 500mg | Potassium: 1087mg | Fiber: 1g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 8.4mg | Calcium: 29mg | Iron: 1.7mg
Ingredients
- 2 garlic cloves, minced
- 300 grams | 10 ounces white mushrooms, sliced
- 1 tablespoon flour
- 600 grams / 1.2-pound chicken breasts (mini chicken breasts/chicken tenders)
- Low-calorie cooking spray (I used Fry Light)
- 150 grams | ⅔ c fat-free Quark cheese
- 500 ml | 2 c beef stock, from a stock cube
- 1 teaspoon Worcestershire sauce
- 1 onion, finely diced
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped parsley
- Salt and pepper
- To serve
- Chopped parsley to garnish
- pasta, rice, mashed potatoes
Instructions
Sprinkle salt and pepper over the chicken breasts, then toss to coat.
Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add the chicken breasts into the hot skillet, then sear each side for about 3 minutes. Add a bit of stock if the chicken breasts get too dry. Transfer them onto a clean plate.
In the same skillet, add a bit of beef stock and scrape the bottom to get the browned bits. Put the onions and cook for about 5 minutes or until soft.
Add the garlic and sauté until aromatic.
Add the mushrooms and sauté until soft.
Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.
Add the rest of the beef stock, then stir until well blended. Simmer for a few minutes.
Add the Quark, mustard, and Worcestershire sauce. Stir until well blended. Reduce the heat to low and cook for 3 more minutes.
Put the chicken breasts back into the skillet, then toss to coat. Cook for 5 more minutes.
Stir in the freshly chopped parsley. Taste and add more seasonings if needed. Remove from the heat.
Serve and enjoy!
Notes
Serve this over rice or pasta. I used small cuts of chicken breasts for this recipe. Leftovers should be kept in the fridge.
