Light Chicken Stroganoff

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Servings: 4 servings Difficulty: Advanced
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A creamy, tangy twist on a classic comfort dish featuring sun-dried tomatoes and yogurt.
Light Chicken Stroganoff recipe image
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Light Chicken Stroganoff

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450

Description

This Light Chicken Stroganoff reimagines the classic comfort food with a brighter, tangier profile thanks to the addition of sun-dried tomatoes and low-fat yogurt. Tender strips of chicken are sautéed until golden, then simmered in a rich sauce infused with garlic, thyme, and a hint of cayenne. The sauce is lightened with yogurt instead of heavy cream, offering a luxurious texture without the heaviness. Served over medium egg noodles, this dish strikes the perfect balance between savory depth and fresh acidity.

Ingredients

Directions

  1. Bring a large pot of water to a boil for the noodles.
  2. In a bowl, soak sun-dried tomatoes in hot water to cover until very soft, about 1 hour.
  3. Drain tomatoes well, cut into strips, and set aside.
  4. Cut chicken into 1/2 inch wide strips and dust lightly in flour.
  5. Heat 1 tablespoon olive oil in a wide non-stick frying pan over medium-high heat.
  6. Add chicken in batches and cook, turning often, until lightly browned and cooked through, about 4 minutes per batch.
  7. Remove chicken from the pan and set aside.
  8. Add remaining 1/2 tablespoon olive oil to the pan.
  9. Add sliced onion and cook for 5 minutes, adding a little water if onions begin to stick.
  10. Add mushrooms, minced garlic, thyme, and cayenne pepper.
  11. Cook until mushrooms have softened, about 7 to 10 minutes.
  12. Meanwhile, stir the dissolved cornstarch/arrowroot mixture into the yogurt and set aside.
  13. Add white wine and sherry to the mushroom mixture and cook until liquid has almost evaporated.
  14. Stir in chicken broth.
  15. Turn heat to medium-low and remove pan from heat.
  16. Temper the yogurt by stirring some hot vegetable mixture into the yogurt bowl, then stir the yogurt mixture back into the pan.
  17. Add sun-dried tomato strips, salt, and freshly ground black pepper.
  18. Return pan to heat and stir for several minutes until sauce is lightly thickened.
  19. Stir in cooked chicken and heat through.
  20. Place egg noodles into boiling water and cook according to package directions.
  21. Drain noodles.
  22. Spoon stroganoff on top of noodles and garnish with minced parsley.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 5g25%
Cholesterol 120mg40%
Sodium 650mg28%
Total Carbohydrate 45g15%
Dietary Fiber 2g8%
Sugars 5g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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