Stroganoff is usually made with beef, but this lighter version uses chicken. This weeknight dinner is great served over your favourite kind of noodles.

Yield: Serves 4.



  • 2 tbsp all-purpose flour
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 lb (0.5 kg) chicken breast fillets
  • 2 tbsp salted butter
  • 2 cups quartered fresh mushrooms
  • 1 cup chopped onion
  • 1 can (10 oz / 284 mL) chicken broth
  • 2 tbsp Dijon mustard
  • 1/2 cup light sour cream
  • 2 tbsp chopped fresh parsley
  • Hot cooked noodles*


  1. Combine flour, paprika, salt and pepper in a plastic bag. Add chicken to flour mixture and toss to coat.
  2. Melt butter in a large frypan over medium heat. Add chicken and cook, turning once, until chicken is golden brown and cooked through, about 5 - 6 minutes per side.
  3. Transfer chicken to a plate. Add mushrooms and onion to frypan; sauté until mushrooms are light golden and onion is tender.
  4. Stir in broth and mustard. Bring to a boil, scraping to loosen browned bits.
  5. Return chicken and any accumulated juices to frypan. Reduce heat and simmer, uncovered, stirring occasionally, until mixture is slightly thickened, about 5 minutes.
  6. Stir in sour cream. Cook, stirring, just until heated through, about 1 minute. Do not boil.
  7. Sprinkle with parsley. Serve over noodles.
Nutritional analysis per serving:

273 calories, 12.1 g fat, 28.3 g protein, 12.5 g carbohydrate, 1.7 g fibre, 629 mg sodium

*Ingredient not included in nutritional analysis.

Tip: Chicken breast fillets are sometimes referred to as chicken tenders.