Creamy Chicken Stroganoff is a quick and easy dinner, with delicious strips of chicken and sauteed mushrooms in a creamy sauce using low fat yogurt! | Lovefoodies.com
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Creamy Chicken Stroganoff
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 4
Ingredients
  • 4 Chicken thighs or 3 Chicken breasts
  • 1 Medium Onion sliced NOT chopped
  • 3 Cloves Garlic crushed / minced
  • 1 Handful of mushrooms sliced.
  • 3 Tablespoons Cornstarch
  • 1 Tablespoon Balsamic vinegar
  • Salt & Pepper to season
  • 1 Tablespoons – 2 Olive Oil
  • 1 Tablespoon fresh or dried parsley for garnish
For the Sauce:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups / 350 ml chicken broth
  • 1 tablespoon packed brown sugar
  • 1/2 cup / 120 ml low fat plain yogurt
  • 1/2 glass of your favourite white wine.
  • Salt and ground black pepper
Instructions
  1. Slice the chicken into thin strips and prepare the ingredients for the main chicken recipe and the sauce recipe.
  2. In a bowl, add the chicken, season a little with salt & pepper & the balsamic vinegar, mix it all well.
  3. In a drop of olive oil, lightly fry onion (cut it in slices not chopped) on a low heat until translucent, then add the garlic and sliced mushrooms. Cook until softened, then use a slotted spoon and remove from the pan. Turn the heat up high and add the chicken. Stir it all well so it cooks evenly. This should take only a few minutes if your chicken is thinly sliced.
  4. Remove the chicken from the pan with a slotted spoon, keep the juices in there and then add butter.
  5. When the butter has melted, add flour and cook, stirring constantly, until flour turns light brown, for about 2 minutes and it’s all combined.
  6. Slowly stir in broth and add the white wine. Add brown sugar and bring to a gentle boil.
  7. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in yogurt then add the lemon juice and return to simmer.
  8. When the sauce has reduced, add the chicken & onions etc and stir until all warmed through and the sauce starts to bubble, then serve on pasta.
Recipe Notes

If the cream sauce is not ‘coating thickness then add some cornstarch mixed with a drop of water until it’s the thickness you can coat the back of a spoon. Season some more if you need, and sprinkle some parsley fresh or dry. and its done!
Serve with pasta, rice, potatoes…whatever you fancy!