Beef Stroganoff is an old family favourite, so when I recently saw a recipe for Chicken Stroganoff, it was definitely a recipe that had to be tried. It was also very timely as there were quite a few mushrooms from the markets to use up. Unsurprisingly, it didn’t disappoint.
Whenever a recipe calls for cream (such as in this Stroganoff), my ‘healthy’ substitute is always light evaporated milk. While for purists it may alter the dish, I find the end result is more than satisfactory and with quite a few less calories and fats to worry about.
Adapted from Australian Good Food
2 tablespoons plain flour
500g chicken thigh fillets, cut into 2cm chunks
1tablespoon olive oil
1 onion, thinly sliced
250g button mushrooms, sliced
1 garlic clove crushed
½ cup dry white wine
½ cup chicken stock
185ml light evaporated milk
½ cup light sour cream
Heat oil in fry pan. Dust chicken in flour and add to pan in batches. Cook until golden and set aside.
Melt butter in same pan. Add onion and cook gently until soft, approximately 5 minutes. Add mushrooms and garlic. Cook until the mushrooms are golden and their liquid has evaporated.
Add wine to mushroom mixture and stir to deglaze the pan. Simmer for 2 minutes until the liquid has reduced by about half. Add stock and simmer for a further 3 minutes.
Return chicken to the pan. Add the milk, bring to the boil and then reduce heat. Allow mixture to simmer for about 10 minutes until chicken is cooked through and the sauce has thickened.
Remove from heat and stir through the sour cream. Serve on a bed of rice and sprinkle parsley over the top.