Chicken Stroganoff with Butternut Squash Mash
Chicken Stroganoff with Butternut Squash Mash is delicious, creamy, hearty, healthy and with lots of comfort flavors. This easy dinner is perfect for a busy weeknight and it’s also dairy-free and low-carb! The chicken is cooked in a creamy mushroom sauce, and served over butternut squash mash for a simple weeknight dinner.
Servings 4 bowls
Calories 198 kcal
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.
Make sure you are using coconut milk from a can and not carton. The texture and thickness is different and will affect the outcome.
Skip the wine to make the recipe Whole30 and paleo friendly.
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. Serving: 1 /4 | Calories: 198 kcal | Carbohydrates: 12 g | Protein: 19 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 44 mg | Sodium: 392 mg | Potassium: 420 mg | Fiber: 2 g | Sugar: 4 g