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Mushroom Stroganoff with Chicken

This creamy, rich sauce is bursting with flavor in every bite!  The rich bone broth adds a lot of complexity to the flavor, something that lingers with excitement.  This healthy mushroom and chicken stroganoff recipe is a great twist to the traditional stroganoff. I added chicken to mine, but would also pair very well with steak, duck and lamb.  For vegetarians, the sauce would absorb tofu very well and you can also add broccoli or other hearty vegetable of choice.

Equipment and preparation: you will need a large, deep skillet, ideally cast-iron.


  • 4 tbsp fatworks grass-fed traditional ghee
  • 1 ½  lbs chicken breasts (or protein of choice), chopped into ½ in cubes
  • sea salt and fresh cracked pepper
  • ¼ tsp turmeric
  • 1 large onion
  • 4 cloves garlic, minced
  • * 2 tbsp avocado oil (can be substituted with olive oil)
  • * 2 8-oz packages of cremini mushrooms (I used baby bella), sliced¼ cup dry white wine
  • 2 tbsp flour (I used plain white all-purpose)
  • 2 cups/500ml fatworks Traditional Duck Bone Broth (1 jar)
  • 2/3 cup sour cream
  • 2 tbsp Dijon mustard
  • 2 tbsp tomato paste
  • 2 tbsp heavy whipping cream
  • 2 cups fresh spinach (not frozen), chopped into small strips
  • * 8 – 10 oz egg noodles (or thick noodle of choice), cooked according to package
  • chives, for garnish (optional)

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings 4 - 6

Tags: Keto, Whole30



In large skillet, melt ghee on med-high heat and add chicken.  Season with salt, pepper and turmeric.  Cook, stirring occasionally, until cooked through (about 8 minutes).  Turn up heat on high and cook for another 2 minutes until chicken begins to brown.


Reduce heat to medium-high.  Remove chicken from pan, with slotted spoon and set aside, reserving seasoned ghee left in the pan. 


Add avocado oil to pan and cook onion, stirring continuously for about 1 minute.  Stir in garlic and sauté with onion for 1 minute.


Add mushrooms and cook until golden brown.  Scrape bottom of pan to get all the bits. Stir in white wine and cook for 1 minute.


Add flour, stirring for 1 minute, until blended. 


Add bone broth slowly, while continually stirring.


Add sour cream, mustard and tomato paste and stir until incorporated (sour cream will melt and combine as it heats up).  Then stir in heavy whipping cream.


Add spinach and return chicken to pan.  Stir to combine. 


Reduce heat to medium-low and simmer until the sauce thickens and all the ingredients have blended (3 mins).  Then remove from heat.


Serve this mushroom and chicken stroganoff over egg noodles or pasta of choice and garnish with chives, if desired. ENJOY!



* Olive oil can be substituted for avocado oil, but avocado oil has a higher smoke point, so it is recommended.

* Mushrooms used can vary based on your preference.  I used cremini because they add great texture and richness to accompany the broth.

* Rice is a good alternative to pasta.