Chicken Stroganoff with Butternut Squash Mash
Chicken Stroganoff with Butternut Squash Mash is delicious, creamy, and hearty, with lots of comforting flavors. This easy dinner is perfect for a busy weeknight! The chicken is cooked in a creamy mushroom sauce and served over creamy butternut squash mash.
Servings: 4 bowls
Ingredients
- 1 tbsp olive oil
- 8 oz mushroom sliced
- 1 cup white onions diced
- 4 tbsp garlic minced
- 2 cups free range organic chicken breast diced
- Salt and pepper
- 1/2 cup white wine
- 1 cup tomato sauce
- 1/2 cup coconut milk from a can
- 2 tbsp Dijon mustard
- 1/2 cup ½ cup parsley chopped
- Serve over butternut squash mash (recipe here)
Instructions
- In a large pot, heat olive oil over medium-high heat.
- Add mushroom and sauté for about 5 minutes. Add onions and garlic and cook until browned.
- Add chicken and season with salt and pepper. Cook through, about 5 minutes. It can take less or more minutes. The time will depend on the thickness of chicken.
- Add white wine and cook for 3 minutes.
- Now it is time to add one cup of tomato sauce and Dijon mustard and cook for 2 minutes.
- Pour coconut milk and parsley cook for one more minute.
- Serve over butternut squash mash.
Notes
- Make sure you are using coconut milk from a can and not carton. The texture and thickness is different and will affect the outcome.
- Feel free to use a different type of mushroom if you don't have white mushrooms on hand.
- To store: Keep the chicken stroganoff in an airtight container for up to 3 to 4 days in the fridge.
- To reheat: You can reheat the chicken in the microwave or stovetop.
Nutrition
Serving: 1/4 | Calories: 198kcal | Carbohydrates: 12g | Protein: 19g | Fat: 6g | Cholesterol: 44mg | Sodium: 392mg | Potassium: 420mg | Fiber: 2g | Sugar: 4g