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Creamy Chicken Stroganoff (Keto)

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This creamy chicken stroganoff is a rich and comforting keto-friendly dinner featuring tender chicken cutlets in a savory mushroom cream sauce. Perfect for a quick weeknight meal with bold flavors and a velvety texture.

Ingredients

  • 1 1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 1/2 pounds chicken cutlets
  • 1/4 cup coconut flour
  • 5 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • 4 cloves garlic, minced
  • 12 ounces cremini mushrooms, sliced
  • 1/2 cup dry white wine
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 3/4 cup sour cream
  • Finely chopped fresh chives, for garnish

Instructions

  1. In a small bowl, combine the sea salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture evenly over both sides of the chicken cutlets.
  2. Add the coconut flour to a shallow bowl and lightly dredge each chicken cutlet. Set aside.
  3. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Sear the chicken cutlets until golden brown on both sides, about 4 minutes per side. Remove from the skillet and set aside.
  4. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the chopped onion and cook until translucent. Stir in the minced garlic and cook until fragrant.
  5. Add the sliced mushrooms and cook until they release their liquid and begin to caramelize.
  6. Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan.
  7. Stir in the Worcestershire sauce and Dijon mustard until combined.
  8. Add the chicken stock and bring to a boil. Reduce heat to medium-low, stir in the heavy cream, and simmer until the sauce thickens slightly.
  9. Mix in the sour cream and simmer for 5 to 10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  10. Return the chicken and any accumulated juices to the skillet. Simmer for 5 more minutes until heated through.
  11. Garnish with fresh chives before serving.

Notes

  • Serve over cauliflower rice, zucchini noodles, or mashed cauliflower for a complete keto-friendly meal.
  • Use boneless chicken thighs instead of chicken cutlets for extra richness.
  • If you prefer not to cook with wine, substitute additional chicken stock.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat to prevent the sauce from separating.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-chicken-stroganoff-keto/