Healthy Chicken Stroganoff

Preparation Time: 15 min

Cooking Time: 30 min

Serves: 6


chicken, cut into bite-sized strips


spring onions

1 onion, finely sliced

garlic cloves, finely sliced

chicken stock (less salt)

cream of mushroom soup concentrate


olive oil



black pepper

paprika/ peri-peri salt

all-purpose flour


1. Marinate chicken in salt, pepper, paprika and a tablespoon of yoghurt.

2. Fry garlic and onions in a skillet with one tablespoon olive oil, until golden brown. Add spring onions and mushrooms. Remove onto plate.

3. Lightly dust the chicken pieces with flour on both sides, and fry in the same skillet till slightly brown and well-coated. Remove onto plate. The chicken can be done in batches based on the number of pieces and size of the skillet.

4. Use a wooden spoon to unstick the collected coating from the skillet after every batch. This coating will provide flavor and thickness to the sauce.

5. To deglaze the skillet, add a mixture of water, chicken stock and cream of mushroom soup, and bring to boil. Stir till smooth. Re-add chicken, spring onions and mushrooms to skillet. Add salt and pepper to taste.

6. Spoon in yoghurt as required, to thicken.

Serve over pasta or rice.

Note: Stroganoff generally uses alcohol such as vermouth to  deglaze the skillet, and sour cream for thickening. Here, deglazing is done directly with stock and soup. Yoghurt replaces sour cream for a healthier version.

This entry was published on May 28, 2012 at 00:52 and is filed under Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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