Chicken and Mushroom Stroganoff

September 22nd, 2017

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Looking for a hearty meal tonight? Here is a must try!

If you are craving flavor, this Chicken and Mushroom Stroganoff does the trick! This is my take on a traditional stroganoff with the benefit of gut-repairing bone broth. You can cook a whole chicken if you are feeling ambitious, but you can use a pre-cooked rotisserie chicken from your local grocery store to save time.

This recipe can also get you started on meal prep for the week – only half the chicken is used! Take advantage of the leftovers for other recipes throughout the week and the bones for making your own bone broth!

Chicken and Mushroom Stroganoff
Print Recipe
Servings
4
Servings
4
Chicken and Mushroom Stroganoff
Print Recipe
Servings
4
Servings
4
Ingredients
  • 1 (4.5lb) whole chicken (or rotiserrie chicken)
  • 2 tsp olive oil
  • 1/3 cup shallot chopped
  • 1/2 tsp kosher salt
  • 1 8oz package cremini mushroom
  • 2 tsp arrowroot starch
  • 1 cup bone broth
  • 1/3 cup unsweetened coconut yogurt plain flavor
  • 1 tbsp tarragon chopped
  • 1/4 tsp ground black pepper
  • Optional: zucchini, butternut squash, or sweet potato noodles
Servings:
Units:
Instructions
  1. If cooking chicken from scratch, prepare whole chicken.
  2. Once chicken is cooked through, remove meat from 1 breast and 1 thigh and shred.
  3. Heat oil in a large skillet over medium heat. Add shallots and satuée for 1 minute or until translucent. Add mushrooms and cook until soft, about 4 minutes. Add arrowroot starch to pan and stir constantly for 1 minute.
  4. Add in 1 cup of bone broth and let simmer for 2-3 minutes or until sauce has thickened. Add in chicken, coconut yogurt, and seasonings. Serve as is or with veggie noodles.

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