
Chicken breast cooked in a creamy tomato sauce with mushrooms.
"Beef Stroganoff", a classic in international cuisine, is named after a nineteenth-century Russian diplomat, Count Paul Stroganov. This version replaces beef with chicken.
1 | chicken breasts, boneless, skinless, cut into 1x5 cm strips | 11 oz | |
2 tbsp | white flour (all purpose) | 0.6 oz | |
1 1/2 tbsp | canola oil | 0.8 fl.oz | |
1 | onions, finely chopped | 7.1 oz | |
1 1/2 tbsp | margarine non-hydrogenated | 0.8 oz | |
3/4 cup | chicken broth, low-sodium | 6.1 fl.oz | |
12 | button (white) mushrooms, thinly sliced | 6 oz | |
1 1/2 tbsp | tomato paste | 1 oz | |
3 tbsp | dairy blend 5% | 1.5 fl.oz | |
1/2 tbsp | Worcestershire sauce | 0.3 fl.oz | |
1 pinch | salt [optional] | ||
ground pepper to taste [optional] |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (280 g)
Amount % Daily Value |
Calories 270 |
Fat 12 g 18 % |
Saturated
1.9 g
10 % |
Cholesterol 60 mg |
Sodium 110 mg 5 % |
Carbohydrate 16 g 5 % |
Fibre 2 g 7 % |
Sugars 6 g |
Net Carbs 14 g |
Protein 27 g |
Vitamin A 28 % |
Vitamin C 10 % |
Calcium 6 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | 1 ½ |
Meat and Alternatives | 3 |
Fats | 2 |