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Stroganoff Style Chicken

  Skinless, boneless chicken breast halves 12 Ounce
  Ground coriander 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Dried oregano 1⁄4 Teaspoon, crushed
  Dried basil 1⁄4 Teaspoon, crushed
  Ground nutmeg 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Nonstick spray coating 1
  Cooking oil 1 Tablespoon
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned reduced sodium chicken broth 14 1⁄2 Ounce (1 Can)
  Reduced fat cream cheese 4 Ounce, cut up (1/2 Of 8 Ounce Package, Neufchatel)
  Grated parmesan cheese 2 Tablespoon
  Skim milk 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Hot cooked noodles 1 Cup (16 tbs)
  Snipped fresh parsley 1 Tablespoon

1. Rinse chicken; pat dry. Cut into bite-size pieces. In a shallow dish stir together the coriander, thyme, oregano, basil, nutmeg, and pepper. Add chicken pieces, tossing to coat well.
2. Spray a cold large skillet with nonstick coating. Heat over medium-high heat. Add chicken; cook and stir for 3 to 4 minutes or till chicken is tender and no longer pink. Remove chicken from skillet. Add oil to skillet. Heat over medium-high heat. Add mushrooms, onion, and garlic. Cook and stir for 3 to 4 minutes or till vegetables are tender.
3. Carefully add chicken broth to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or till broth is reduced by half. Stir in cream cheese and Parmesan cheese. In a screw-top jar shake together the milk and flour till combined. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add chicken; heat through.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Stroganoff Style Chicken Recipe