Recipes
Chicken Stroganoff Sauce
4 servings
servings10 minutes
active time1 hour
total timeIngredients
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)
Directions
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.
Nutrition
Serving Size
3 /4 cup sauce
Calories
241 kcal
Total Fat
12 g
Saturated Fat
4 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
106 mg
Sodium
553.5 mg
Total Carbohydrate
11 g
Dietary Fiber
1.5 g
Total Sugars
3 g
Protein
24 g
4 servings
servings10 minutes
active time1 hour
total time