Low Sodium Strogonoff de Frango
Delight in a healthier twist on a Brazilian classic with this Low Sodium Strogonoff de Frango. Packed with tender cubes of chicken breast, earthy button mushrooms, and a rich, creamy sauce made from unsalted chicken broth and heavy cream, this recipe prioritizes flavor without compromising on heart-health. Infused with aromatic garlic, onion, Dijon mustard, paprika, and no-salt-added tomato paste, every bite offers a comforting yet nutritious experience. Perfectly paired with white or brown rice, this dish is quick to prepare, taking only 40 minutes from start to finish, and is ideal for busy weeknights. Garnish with fresh parsley for an extra burst of color and taste, making this low-sodium chicken stroganoff as pleasing to the eye as it is to your palate.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless, cubed
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste, no salt added
- 1 cup Unsalted chicken broth
- 1 cup Heavy cream (or unsalted plant-based cream for a lighter option)
- 1 teaspoon Dijon mustard
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper, freshly ground
- 250 grams Button mushrooms, sliced
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
- 4 cups Cooked white or brown rice (for serving)
Instructions
Heat the olive oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Add the cubed chicken breast and cook until it is no longer pink, about 5-7 minutes. Stir occasionally to ensure even cooking.
Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
Pour in the unsalted chicken broth and bring to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld.
Stir in the sliced mushrooms and cook for 5-7 minutes until they soften and release their juices.
Reduce the heat to low and add the heavy cream, Dijon mustard, and paprika. Mix well and let the stroganoff simmer for another 5 minutes to thicken slightly.
Season the dish with freshly ground black pepper. Taste and adjust flavors as needed, but avoid adding extra salt to keep it low sodium.
Serve the stroganoff hot over cooked rice and garnish with chopped parsley if desired.
Nutrition Facts
Calories |
3110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 21.5 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 377 mg | 29% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2980 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
