Chicken Mushroom Stroganoff Zoodles
These Easy Chicken Mushroom Stroganoff Zoodles make a tasty low carb and alcohol free, dairy free Paleo and AIP meal. Stroganoff has many recipe variations and the sauce goes very well with zucchini noodles. You can add on or take out what you don’t like. The sauce in this recipe is a combination of coconut milk from the top of the can or coconut cream with lemons to get the sour cream taste used in the traditional stroganoff recipe. This recipe also doesn’t include wine and uses the combination of lemon juice with chicken broth for tangy flavor and for deglazing.
You can cook your stroganoff with just plain mushrooms and skip the chicken for an even quicker and meatless meal. You can also use beef, though that will need longer to cook to get the beef tender. In this recipe chicken breast has been used combined with mushrooms to make this stroganoff meal. You can easily use other parts of chicken in place of chicken breast.
2 servings zoodles, 1 or more chicken breast or other part of chicken, about 10 button mushrooms or any small mushroom variety,( if it’s larger mushroom varieties use about 4 ), 2 and 1/2 tablespoons lemon juice, half a cup chicken broth or other broth, about 4 tablespoons coconut milk from the top of a can or coconut cream, half an onion, 1 teaspoon dried parsley or other herbs of choice, 4 cloves garlic, 3 tablespoons cooking oil of choice, salt to taste, sliced spring onion leaves to serve or other herbs of choice
Dice the onion and garlic finely ready for cooking. Dice the chicken as well and thinly slice the mushrooms.
Mix the chicken stock with the lemon juice, salt and dried herbs with other seasonings you’re using, stir and leave it sit ready to cook.
Add cooking oil to a pan and heat it up then fry the chicken pieces at medium heat, until golden brown for about 10 minutes.
Add the onions and cook until they start to brown for about 2 minutes then add the garlic and fry for about a minute.
Add mushrooms fry for about a minute or less without letting them cook to the stage where they start to release water
Add the stock with the lemon juice to deglaze or loosen bits stuck to the bottom of the pan from frying the chicken and onions.
Mix then add the coconut milk and bring to a simmer.
Toss in the zucchini noodles and cook for about a minute or two depending on how well cooked you like your zoodles. Serve with spring onions.
Enjoy your Chicken Mushroom Stroganoff Zoodles