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Chicken Stroganoff recipe

Chicken Strogranoff.

Inspired by the classic dish BeefStroganoff, tender slices of chicken breast are enrobed ina buttery sour cream sauce and served over hot cooked noodlesor rice.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Chicken Stroganoff

4 boneless, skinless chicken breast halvesCooking sprayKosher salt and freshly ground pepper,as needed1/4 cup butter1 medium onion, chopped2 cloves garlic, finely minced8 ounces fresh baby portobello or buttonmushrooms, sliced2 tablespoons all-purpose flour2 cups chicken broth*1 teaspoon kosher or sea salt1/4 teaspoon freshly ground pepper1 teaspoon Worcestershire sauce1/8 teaspoon paprika1 tablespoon minced flat-leaf parsleyor 1 teaspoon dried parsley leaves1 (16-ounce) container sour cream (2 cups)**Cooked egg noodles or long grain rice(preferably Jasmine rice) for accompaniment

  • Rinse chicken breasts and pat dry withpaper towels. Trim fat and cut intoslices that are approximately 1/4-inch thick and 1 1/2 to 2-inchesin length.
  • Coat a large skillet well with cookingspray and heat until hot over medium-high heat;add chicken slices, season with salt and pepper as desired, andcook until lightly browned, stirringfrequently, about 5 minutes. Remove chicken from skillet andplace in a bowl; set aside.
  • Melt butter in same skillet; add the onionand garlic and cook, stirring occasionally, until onion has softened,about 3 to 4 minutes.
  • Add the mushrooms andcook, stirring constantly, 2 to 3 minutes.
  • Add the flour and cook, stirring constantly,for 1 minute.
  • Stir in the chicken broth, salt, pepper,Worcestershire sauce and paprika (if using dried parsley addit now). Bring to a boil and simmer, uncovered for 5 minutes, stirring occasionally, until liquidhas reduced somewhat and is slightly thickened.
  • Return chicken and any accumulated juicesto skillet.
  • Stir in the sour cream and heat just untilhot; do not allow sauce to boil at this point or it may curdle.Remove from heat and stir in the fresh parsley.
  • To serve, ladle sauce over hot butterednoodles or rice.

    Makes 6 servings.

    *Use canned or dissolve 2 teaspoons chickenbase or bouillon granules in 2 cups of water. I prefer and useRedi-Base soup bases available at

    **Low-fat sour cream can be used.

    Nutritional Facts Per Serving (1/6 of recipewithout accompaniment): 359.7 calories; 62% calories from fat;25.4g total fat; 99.7mg cholesterol; 799.1mg sodium; 547.5mgpotassium; 9.3g carbohydrates; 0.9g fiber; 1.6g sugar; 8.4g netcarbs; 24.0g protein.

    Copyright HopePryor, please see Terms of Use.Photograph by Hope Pryor; property of

    Chicken Stroganoff

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