Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino
Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino

Chicken Stroganoff | Slimming Friendly

by cherly December 13, 2022

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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

Chicken Stroganoff | Slimming Friendly

cherly Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Chicken Stroganoff | Slimming Friendly European Print This
Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins
Nutrition facts: 256 calories 5 fat
Rating: 5.0/5
( 1 voted )

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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

Pin
0
FacebookTwitterPinterestEmail
cherly

Popular Posts

  • 1

    Crispy Crunchy Parmesan Potatoes

    March 21, 2020
  • 2

    The Latest And Greatest Way To Make Mouth-Watering Meatloaf

    February 13, 2020
  • Facebook
  • Twitter

@2019 - All Right Reserved.


Back To Top
  • Facebook
  • Pinterest
  • Yummly
  • WhatsApp