This lightened up version of the decadent original is packed with richness and flavor, without all the extra saturated fat. Russian in origin, this dish has been adapted to cuisines around the world, and is sure to become a fast favorite in your kitchen. Simple to prepare, this lightened up chicken stroganoff is quick enough for a weeknight supper, yet elegant enough for company. Make this recipe when you’re craving comfort food but still want a healthy and light dish.
Total Time: 25 minutes
- 2 tablespoons olive oil, divided
- 6 chicken tenderloins
- 1 large red onion, peeled and diced
- 16 oz. crimini or button mushrooms, quartered
- 4 cloves garlic, minced
- 2-4 tablespoons low-fat plain Greek yogurt
- Salt and pepper to taste
- Fresh parsley to serve
- In a large skillet or shallow Dutch oven, heat 1 tablespoon olive oil over medium high heat. Season the chicken on both sides, and add to the skillet. Cook for 2-3 minutes per side, until firm and cooked through. Remove the chicken and set aside.
- In the same skillet, add the remaining 1 tablespoon olive oil, and heat over medium heat. Add the onions, mushrooms, garlic, and a pinch of salt, and sauté for 6-8 minutes, until tender and slightly caramelized. You want the liquid from the mushrooms to evaporate. Add any juices from the chicken to the pan, and then add the yogurt. Whisk everything together until smooth, and season to taste with salt and pepper.
- Add the chicken back to the pan, and stir to coat with the sauce. Sprinkle over the parsley, and serve hot.
Note: You can serve this dish over egg noodles, mashed potatoes, or even mashed sweet potatoes.