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Lightened Up Chicken Stroganoff

Total Time

Prep/Total Time: 30 min.


6 servings

When I prepare this meal, I often tell people it's beef Stroganoff. Because of its convincing appearance and taste, they're surprised when I later reveal that it's actually chicken. —Lori Borrowman of Schenectady, New York
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  • 1 pound fresh mushrooms, sliced
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
  • 1/4 cup browning sauce
  • 1-1/3 cups reduced-sodium beef broth, divided
  • 1 cup white wine or additional reduced-sodium beef broth
  • 2 tablespoons ketchup
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 cup fat-free sour cream
  • 6 cups cooked no-yolk noodles


  1. In a large nonstick skillet, saute mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook the chicken with browning sauce until browned. Add 1 cup broth, wine, ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer chicken for 15 minutes or until no longer pink.
  2. Combine flour and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through (do not boil). Serve over noodles.

Nutrition Facts

1 cup: 462 calories, 7g fat (3g saturated fat), 75mg cholesterol, 715mg sodium, 50g carbohydrate (12g sugars, 3g fiber), 34g protein.

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