Chicken Stroganoff

Chicken Stroganoff Photo: Karry Hosford


  • 4 turkey-bacon slices
  • 1 1/2 cups chopped onion
  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2 garlic cloves, minced
  • 1 (8-ounce) container reduced-fat sour cream
  • 2 tablespoons all-purpose flour
  • 4 cups hot cooked medium egg noodles


  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and chicken to drippings in pan; sauté 6 minutes. Add bacon, broth, salt, pepper, paprika, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

  2. Combine the sour cream and flour, stirring until smooth. Add sour cream mixture to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring constantly. Serve over egg noodles.

    "A friend gave me this Chicken Stroganoff recipe, and I modified it to be a bit healthier." --CL Reader This recipe uses chicken breast and turkey bacon instead of beef and pork, which are often used in classic stroganoff. Plus, it calls for reduced-fat sour cream, which cuts calories and trims fat from traditional preparations of this dish.
  • Yield: 4 servings (serving size: 1 cup stroganoff and 1 cup noodles)

Nutritional Information

Calories per serving: 514
Caloriesfromfat per serving: 25%
Fat per serving: 14.1g
Saturated fat per serving: 6.4g
Monounsaturated fat per serving: 4.3g
Polyunsaturated fat per serving: 1.7g
Protein per serving: 41.1g
Carbohydrate per serving: 53.3g
Fiber per serving: 3.1g
Cholesterol per serving: 162mg
Iron per serving: 2.4mg
Sodium per serving: 770mg
Calcium per serving: 154mg