Low Salt Low Cholesterol Low Fat Cheats Chicken Stroganoff Recipes

Steps:

• Pour Olive oil into a pan and sweat the onions for 5 minutes or till softened, then add garlic and chicken.
• Once chicken has cooked through (approx 15 minutes) add Oregano, Paprika and remaining vegetables, cook down for 5 minutes.
• Add soup, then top up with water until you are happy with the consistency, then simmer for 5 mins and serve over you favourite accompanying dish, or just with some fresh bread .

Steps:

• Fry bacon; crumble and set aside. ( I layer the slices with paper towels and microwave a couple of minutes until crisp).
• Cook noodles according to package directions. Drain and keep warm. (or to save time - multitask by cooking the noodles as you finish off the remaining steps.).
• Heat oil in a skillet over medium-high heat. Add chicken; cook and stir till chicken is no longer pink, about 5 minutes. Remove from skillet.
• Reduce heat to medium; add mushrooms, onion and garlic. Cook and stir 3 minutes. (Pour off excess liquid if needed).
• Return chicken and crumbled bacon to skillet.
• Mix together sour cream, flour, salt and pepper. Whisk in the broth until sauce is smooth.
• Stir sauce into chicken mixture, briefly bring to a boil then reduce heat & simmer for 2 minutes.
• Adjust salt and pepper as needed, stir in the parsley and serve over noodles.

Steps:

• Heat olive oil over medium heat. Add chicken and cook completely, allowing to brown just a bit. Remove from pan and set aside.
• Add onion and sautee until soft, then add mushrooms sautee until mostly cooked.
• Add in wine, stock paste, curry and salt & pepper. Simmer until slightly reduced, about 15 minutes.
• Add back in cooked chicken and stir in sour cream. Bring to a gentle simmer for 5 minutes.
• Serve over rice or tossed with egg noodles.

Steps:

• Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
• Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

Steps:

• In small bowl, mix flour, paprika, salt and pepper; set aside.
• In 12-inch nonstick skillet, heat 2 tablespoons of the butter over medium heat; add onion and mushrooms. Cook 5 to 7 minutes, stirring occasionally, until vegetables are tender; transfer mixture to small bowl.
• In same skillet, melt remaining 2 tablespoons butter; add chicken, and cook 4 to 6 minutes, stirring frequently, until chicken starts to brown. Add onion and mushroom mixture back to skillet; sprinkle with flour mixture, stirring to coat. Slowly add chicken broth and Worcestershire sauce, stirring constantly.
• Heat to simmering; reduce heat to medium-low, and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened and chicken is cooked through. Remove from heat; stir in sour cream. Garnish with parsley. Serve mixture over cooked egg noodles.

Steps:

• Melt margarine in saucepan over medium heat. Stir in flour til smooth.
• Gradually add broth stirring constantly til thick and smooth, about 4 minutes.
• Add remaining ingredients and stir til smmoth. Makes 1 1/4 cup.

Steps:

• Place the flour and paprika in a small plastic bag and season well and add the chicken pieces to the bag and shake to coat.
• Spray a large frying pan with spray oil or heat the butter, and gently fry the chicken until golden.
• Transfer to a bowl with a slotted spoon and cover to keep warm.
• Heat the stock in pan, add the onions and garlic and simmer for 10 minutes.
• Add the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste, then cook for 5 minutes, stirring until all the ingredients are heated through and the sauce has thickened up.
• Remove from the heat and stir in the cream.
• Sprinkle with chives and serve with noodles or rice.