Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Chicken Stroganoff

Chicken StroganoffInspired by the classic dish, tender chunks of chicken breast are enrobed in a buttery sour cream sauce and served over hot cooked noodles or rice.

Recipe Ingredients:

4 boneless, skinless chicken breast halves
Cooking spray
Kosher salt and freshly ground pepper, as needed
1/4 cup butter
1 medium onion, chopped
2 cloves garlic, finely minced
8 ounces fresh baby portobello or button mushrooms, sliced
2 tablespoons all-purpose flour
2 cups chicken broth*
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
1/8 teaspoon paprika
1 tablespoon minced flat-leaf parsley or 1 teaspoon dried parsley leaves
1 (16-ounce) container sour cream (2 cups)**
Cooked egg noodles or long grain rice for accompaniment

Cooking Directions:

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

Makes 6 servings.

*Use canned broth or dissolve 2 teaspoons chicken base or bouillon granules in 2 cups of water. I prefer and use Redi-Base brand soup bases available at www.redibase.com.

**Low-fat sour cream can be used.

Nutritional Facts Per Serving (1/6 of recipe without noodles or rice): 359.7 calories; 62% calories from fat; 25.4g total fat; 99.7mg cholesterol; 799.1mg sodium; 547.5mg potassium; 9.3g carbohydrates; 0.9g fiber; 1.6g sugar; 8.4g net carbs; 24.0g protein.

Recipe and photograph by Hope Pryor; copyright © 1999; property of CooksRecipes.com. See Terms of Use.