Dairy-free Chicken StroganoffDairy-free Chicken Stroganoff

2-3 boneless, skinless chicken breasts, cubed

1 T olive oil

1 1/2 c fresh mushrooms, sliced

1/3 c dairy-free margarine

1/2 c flour

2 c almond milk, plain (or milk substitute of choice)

1 T Worcestershire sauce

Garlic salt, to taste

Salt and pepper, to taste

1 pkg. egg noodles, cooked according to package directions

In a large frying pan, cook diced chicken in 1 T oil.  Salt and pepper, to taste.  Remove chicken and cover, leaving juices in pan.  Add mushrooms in pan and saute.  Reserve liquid juices.  In a separate pan, melt dairy-free margarine.  Add flour and whisk together to make a smooth paste.  Slowly add reserved mushroom juices and almond milk (1/8 c at a time) until it reaches the desired consistency.  Bring to a gentle boil.  Stir until thickens.  Add chicken and cooked mushrooms to sauce mixture.  Add 1 T Worcestershire sauce, garlic salt, to taste.  Pour chicken/sauce mixture over cooked egg noodles and serve warm.  Yield:  8-10 servings.

Variation:  Use stew beef or hamburger beef instead of chicken to make a beef stroganoff.

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