This lightened up chicken stroganoff is a twist on traditional stroganoff, it’s lighter but still delicious!
It’s Recipe Redux time once again, and this month’s theme is about first cooking recollections. . .
“Stir up some of your earliest culinary recollections. Did you stand at your grandmother’s elbow to learn to cook? Or did you learn by stumbling through a cookbook by yourself? Share a healthy recipe and the accompanying story about one of your first cooking memories.”
I think the love of food runs in a family’s veins, at least that’s how it is my family. Most of us enjoy cooking and more importantly love to eat 🙂 . I have many fond memories growing up of family around the table enjoying home cooked meals together. I was fortunate that both of my parents loved to cook. My mom was the home cook and dad was in the catering business and that’s the way it was. Very seldom did their paths cross in the kitchen at home until my dad retired. I guess you could call my mother a kitchen control freak, but she could put a delicious dinner on the table in no time, and there was always more than enough to go around. Through the years, I learned a lot about cooking by watching my mother’s intuitive cooking style, and I am grateful to both of my parents for giving me the love of food and cooking. Here’s a picture of mom and I a year before we said goodbye to her just about 10 years ago.
My mother very rarely used recipes to cook, so it was more than a coincidence when I came across one of her recipe cards a few weeks ago. It was a no-brainer that I should celebrate mom with this month’s recipe redux theme and re-make her recipe into a healthier version. I don’t recall what her version tasted like. I’m sure it was delicious, but I don’t eat canned soups any more, sorry mom. This lighter version with fresh ingredients is how I cook now and it was a hit!
- 1 Tablespoon olive oil
- 1 pound boneless chicken breasts
- 8 ounces of sliced fresh mushrooms
- ½ onion sliced
- 1 clove minced garlic
- 1 cup white wine or low sodium chicken broth or mixture of both
- 1 teaspoon arrowroot powder
- 1 tablespoon tamari sauce
- 3 tablespoons Greek Yogurt
- 1 tablespoon chopped tarragon
- Heat oil in skillet over medium high heat - add the chicken breasts cook until brown 8 to 10 minutes. Flip over and cook until cooked through about 5 minutes more
- Remove from heat and set aside
- Once once cool enough to handle - slice chicken
- Add the onions and garlic to pan and cook (add more oil if necessary) cook until they begin to soften about 5 minutes
- Add the mushrooms and cook or for another 5 minutes stirring occasionally.. reduce heat and gradually add ¼ to cup of the wine letting the onions and mushrooms absorb it.
- Add the sliced chicken back to pan and the remainder of the wine and tamari sauce
- Stir in the arrowroot until liquid begins to thicken. Reduce heat to low and let simmer for 10 minutes stirring occasionally. If liquid appears too thick add a tablespoon or 2 of water
- Mix in the yogurt and tarragon, remove from heat and serve with pasta or rice
Be sure to check out fellow Recipe Redux members cooking memories below. . .