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DUTCH FARMS Low FAT CHICKEN STROGANOFF

 

Serves 6

INGREDIENTS:

  • 2 pints of sliced button mushrooms
  • 2 gilled and sliced portabella mushrooms
  • ½ small diced yellow onion
  • 2 clove of minced garlic
  • 4 tablespoons of olive oil
  • 2 thinly sliced chicken breasts
  • 4 tablespoons of flour
  • 4 cups of beef stock
  • ½ cup of Low Fat Dutch Farms® cream cheese
  • ½ cup of Low Fat Dutch Farms® sour cream
  • ¾ cup of boiled and cooked corn
  • ¾ cup of boiled and cooked peas
  • ¾ cup of boiled and cooked sliced carrots
  • ¾ cup of boiled and cooked broccoli
  • 1 pound of boiled and cooked whole wheat egg noodles
  • salt and pepper to taste

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DIRECTIONS:

  • In a large saute pan on high heat add in the olive oil and saute the mushrooms, onions, and garlic until browned, about 8 to 10 minutes.
  • Next, add in the chicken and saute until it is completely cooked through.

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  • Sprinkle on the flour and mix it in completely, followed by adding in the beef stock and bring to a boil.
  • Once the sauce becomes very thick, whisk in the ½ cup of Low Fat Dutch Farms® cream cheese and ½ cup of Low Fat Dutch Farms® sour cream and season with salt and pepper, turn the heat to low.
  • Once the vegetables are par-boiled fold them into the thickened creamy sauce.
  • To serve, pour a small amount of the vegetable and chicken stroganoff over some cooked wheat noodles.

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