Light chicken stroganoff made with milk instead of cream... a recipe worth trying — by skipping the cream you get a delicious, smooth stroganoff with less richness.

Ingredients:

Boneless chicken, washed and cut into long strips or large cubes, as desired

1 large onion, finely chopped

3 garlic cloves, finely chopped

1 tbsp Dijon mustard

2 tbsp soy sauce (omit added salt when using soy sauce because it is salty)

Olive oil

2 tbsp butter

Mushrooms, washed and sliced

2 cups milk

2 tbsp all-purpose flour

Juice of 1 lemon

1 tsp cinnamon

Method:

Start by sautéing the onion and garlic in a pot with a little olive oil and butter.
When the onion turns golden and soft, add the sliced mushrooms, then the washed, cut chicken. Stir for a few minutes until the chicken changes color and releases its moisture.
Add the Dijon mustard and soy sauce and continue stirring until the chicken absorbs the flavors and the mustard begins to stick to the bottom of the pot.
Stir in the flour, then add the milk and stir.
Let the light chicken stroganoff simmer over low heat for about half an hour, or until the chicken is fully cooked.
Add a squeeze of lemon juice, then turn off the heat.
Serve the light chicken stroganoff as usual with white rice or rice with vermicelli and a sprinkle of black pepper.

This light recipe is from a friend of the Sho Tabkheen Al-Youm site: Rana Sbeti

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Light Chicken Stroganoff with Milk

Prep checklist