Capture all the creaminess of a traditional stroganoff with less fat and calories in this light, but luscious variation.


  • 450g chicken breast - cut into goujons (thin strips) and dusted with smoked paprika

  • 15g smoked paprika

  • A little olive oil for frying

  • 1 finely sliced onion

  • 225g sliced button mushrooms

  • 150ml stock homemade chicken stock – with no salt

  • A small splash brandy (optional)

  • 15g French mustard

  • 60ml low fat yoghurt

  • For the rice

  • 200g long grain rice

  • 350ml homemade chicken stock

  • 15g picked fresh thyme

  • 5g fenugreek seeds

  • Flat leaf parsley


  • 1.

    Grill the chicken until cooked but still tender; put to one side. Fry the onion and mushrooms in the olive oil until soft. Place the stock in a pan over the heat and reduce till syrupy. Add the brandy into the stock and flambé to burn off the alcohol.

  • 2.

    Then add in the mustard, onions, mushrooms and chicken. Stir in the low fat yoghurt, mix well. Boil the rice in the normal way but instead of using water use the chicken stock, thyme and fenugreek. Serve the stroganoff with the rice and garnish with flat-leaf parsley.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2034kj
  • Fat Total 131g
  • Saturated Fat 19g
  • Protein 51g
  • Carbohydrate 227g
  • Sugar 34g
  • Sodium 1932mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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