Chicken Stroganoff Sauce

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour

Składniki

1 cup water

1/2 cup sour cream

2 tablespoons all-purpose flour (or gluten-free flour)

2 teaspoons chicken bouillon (I like Better Than Bouillon)

1/2 teaspoon sweet paprika

1 pound 93% ground chicken

1/4 teaspoon kosher salt

black pepper (to taste)

1/2 cup chopped onion

1 tablespoon tomato paste

8 ounces sliced cremini mushrooms

1 teaspoon Worcestershire sauce

2 sprigs fresh thyme

2 tablespoons chopped parsley (for garnish)

egg noodles, high-fiber pasta, veggies noodles or gluten-free noodles (extra for serving)

Wskazówki

In a blender combine the water, sour cream, flour, bouillon, and paprika, blend until smooth.

Heat a large deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces as it cooks, about 5 minutes.

Reduce heat to medium, add the onions and tomato paste to the pan and cook, stirring, until soft, about 4 to 5 minutes.

Add the mushrooms, thyme and Worcestershire sauce.

Pour the sauce over the chicken and bring to a boil. Cover and cook on low 35 to 45 minutes, until tender.

When sauce is done, discard thyme, garnish with chopped parsley and serve over your favorite noodles or veggie noodles.

Wartości Odżywcze

• Wielkość Porcji: 3 /4 cup sauce
• Kalorie: 241 kcal
• Tłuszcz Całkowity: 12 g
• Tłuszcz Nasycony: 4 g
• Cholesterol: 106 mg
• Sód: 553.5 mg
• Węglowodany Całkowite: 11 g
• Błonnik Pokarmowy: 1.5 g
• Cukry Całkowite: 3 g
• Białko: 24 g