Chicken Stroganoff Recipe
An easy Stroganoff recipe with simple ingredients and lots of flavour.
- 125 mL (½ cup) Vanilla Ensure® Regular
- 5 mL (1 tsp) olive oil
- Two 90 g (3 oz) boneless, skinless chicken breasts, cut into 4 strips each
- 2 mL (½ tsp) salt
- Freshly ground black pepper, to taste
- 2 shallots, peeled and sliced thin
- 2 mL (½ tsp) paprika
- 500 mL (2 cups) button mushrooms, stems removed and sliced
- 125 mL (½ cup) low-sodium chicken stock
- 2 mL (½ tsp) Dijon mustard
- 30 mL (2 Tbsp) flat leaf parsley, coarsely chopped
- 5 mL (1 tsp) cornstarch
- 30 mL (2 Tbsp) fat-free sour cream
- 160 mL (⅔ cup) egg noodles, cooked and hot
How to make
- Heat oil in a medium non-stick skillet over medium-high heat. Sprinkle chicken with salt and pepper and brown, cooking 2 to 3 minutes on each side. Transfer chicken to a plate and keep warm.
- Using the same hot pan, add shallots and 30 mL (2 Tbsp) water and sauté for 2 minutes. Add paprika and mushrooms and sauté until mushrooms are golden. Add chicken stock, mustard, and parsley, and cook until liquid is reduced by half.
- In a small bowl, combine 15 mL (1 Tbsp) cold water and cornstarch, then add it to the sauce; continue to cook for 2 to 3 minutes, stirring constantly. Reduce heat to low and stir in Ensure® Regular. Add cooked chicken and continue to cook for 2 to 3 minutes. Chicken should be cooked thoroughly. (Do not allow sauce to boil.)
- Serve each portion of chicken over 75 mL (⅓ cup) cooked noodles. Garnish with parsley and sour cream.
Nutrition factsServing size: 500 mL (2 cups)
- 7 g
- 740 mg
- 32 g
- Dietary fibre
- 2 g
- 29 g
This recipe can easily be doubled.
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