I enjoy Beef Stroganoff, but with suffering from Type 2 Diabetes I have to watch how much beef I consume. A great alternative is Chicken Stroganoff. Chicken is leaner meat and also better for those of us with Type 2 Diabetes. I serve this with egg noodles (not the best for Diabetes I know), rice would be great, too. Some recipes call for Nutmeg. I have never tried it. To me, the magic ingredient is the Worcestershire sauce.
- 4 skinless, boneless chicken breast halves
- 2 cups fresh sliced mushrooms
- 2 cloves garlic, minced
- 1 chopped onion
- 2 tablespoons butter
- 1 cup sour cream
- 1 packet of egg noodles
- 2 cups of water
- 2 teaspoons of corn starch
Ingredients added to taste
- salt and pepper
- 1 tablespoon of ketchup
- 1 tablespoon of BBQ sauce
- 2 tablespoon of Worcestershire sauce
- 1 teaspoon of hot sauce
- 1/8 cup chopped green onion for topping (optional)
- In a skillet melt one tablespoon of butter.
- In a separate saucepan cook the egg noodles as per the directions on the packaging and set aside.
- Add the chopped onions and garlic and cook on medium heat until the onions are soft (about 5 minutes). Add mushrooms and cook until for a further 3 minutes. Remove and place in a bowl.
- In the skillet melt the remaining butter.
- Add the chicken and cook until cooked through but not browned.
- Add the ketchup, BBQ sauce, hot sauce, and Worcestershire sauce to the bowl holding the already cook mushrooms, onions and garlic. Mix well.
- Return the cook mushrooms, onions, and garlic mixed with the sauces to the chicken. Mix well and add the water. Reduce the temperature to low and simmer, covered for 1 hour.
- Stir in sour cream and heat through, but DO NOT BOIL!
- If the mixture is too watery then add the corn starch to a small bowl of cold water. Mix well and then slowly add to the skillet until the required consistency is reached.
- Serve over egg noodles or rice, if desired.