Light Chicken Stroganoff with Milk

Light chicken stroganoff made with milk instead of cream — a tasty, smooth version with less richness.

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4 servingsBack to recipeDesserts

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Boneless chicken, washed and cut into long strips or large cubes, as desired1 large onion, finely chopped3 garlic cloves, finely chopped1 tbsp Dijon mustard2 tbsp soy sauce (omit added salt when using soy sauce because it is salty)Olive oil2 tbsp butterMushrooms, washed and sliced2 cups milk2 tbsp all-purpose flourJuice of 1 lemon1 tsp cinnamon

Step 1

Start by sautéing the onion and garlic in a pot with a little olive oil and butter.

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