chicken breast unsalted butter sour cream (regular)
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescatarian
paleo
(?)
Not paleo due to:
all-purpose flour
This recipe has no customizations.
Nutrition to Note
This recipe has Fat (total lipid) as 56.4% and Protein as 54.9% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.8% of RDA
• Calories: 43.0% of RDA
• Carbs: 24.9% of RDA
• Fat (total lipid): 56.4% of RDA
• Fiber: 13.6% of RDA
• Fructose: 0.1% of RDA
• Protein: 54.9% of RDA
• Sodium: 26.0% of RDA
• Sugar: 15.9% of RDA
• Vitamin A (IU): 22.3% of RDA
• Vitamin B6: 87.3% of RDA
• Vitamin C: 2.9% of RDA
• Iron: 1.7% of RDA
• Magnesium: 33.1% of RDA
• Manganese: 14.5% of RDA
• Niacin: 143% of RDA
• Potassium: 31.5% of RDA
• Zinc: 23.0% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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PREPARATION
PREPARING EGG NOODLES
1.
Cook according to the directions on the package.
PREPARING THE STROGANOFF
2.
Cut the chicken breasts into thin slices.
3.
Add the chicken slices into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add ¼ cup of the flour, and toss everything to coat well.
4.
Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the grape seed oil; once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides.
5.
Remove from pan with slotted spoon, and repeat until all chicken is golden-brown; set aside for a moment. (It’s alright if the chicken is not completely cooked through—it will finish at the end once added to the sauce.)
6.
Into the same pan, add in the mushrooms (you can drizzle in a touch more oil, if needed), and saute those for a few minutes until golden-brown; remove with slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired).
7.
Reduce the heat under the pan to medium-low, and add the 4 tablespoons of the butter into the pan; once melted, add in the shallots and garlic and saute just until aromatic; sprinkle in the remaining ½ cup of flour, and stir it into the butter, cooking the mixture for about 30 seconds or so.
8.
Next, pour in the chicken stock, whisking all the while to avoid lumps, and allow the sauce to simmer for a couple of minutes until thickened.
9.
Add the chicken and the mushrooms back into the pan with the sauce, and allow them to gently simmer for 3-4 minutes; then, turn the heat off, and stir in the sour cream and the chopped parsley. (Check salt/pepper to see if more is needed.)
10.
Serve over the cooked egg noodles.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free chicken stock for chicken stock.
2.
Make it Soy Free!
A soy-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free chicken stock for chicken stock.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 861
Protein 61.8 g
Carbohydrates 68.5 g
Iron 0.32 mg
Fiber 3.80 g
Calcium 38.4 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
