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The Smart Kitchen's Chicken Stroganoff

(post, Sarah Pember)

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Smart Kitchen Stroganoff
(Serves 4...although you'll probably have leftovers)

1 lb. boneless, skinless chicken breasts, cut into bite-sized 'nuggets'
2 cups diced onion
2 cups dried shitake mushrooms
2 small (4 oz.) cans of sliced white mushrooms (or 2 cups fresh sliced mushrooms)
2 Tbsp. Worcestershire sauce
1 tsp. dried thyme
1/2 tsp. dried dill
1/2 tsp. dried sage
1/4 cup chicken broth
1/2 cup reduced-fat sour cream

Whole grain noodles of your choice (although rice is also delicious with this)

1. Boil shitakes in a medium-sized saucepan to reconstitute.
2. While the shitakes are boiling, saute onion in a large pan.
3. One the onions have softened, add chicken pieces and cook until browned (or at least white) on all sides.
4. Add sliced mushrooms and shitakes to the pan, reserving the shitake cooking liquid, along with seasonings.
5. Cook about 3 minutes, until all ingredients are soft and fragrant.
6. Add a combination of chicken broth and shitake cooking liquid, totaling 1/4 cup, to the pan to deglaze.
7. Allow the mixture to cook about 2-3 minutes, then add sour cream. Stir and heat through.
8. Serve over noodles (which you can cook in the shitake boiling water for extra flavor!)