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Chicken Stroganoff I

Chicken Stroganoff I

Marilyn G.

Marilyn G.

I wanted something like the traditional beef stroganoff and threw this one together, writing down everything as I went so I wouldn't forget. I served with noodles, but rice would be great, too. Asparagus for a vegetable and a green or fruit salad is great! Nutmeg seems to be the secret ingredient of many Stroganoff recipes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 65.4g
  • 21%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 1282 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
  2. In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
  3. Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.
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Reviews

SHADOWMERV
62

SHADOWMERV

12/3/2003

Could somebody please tell me what "browning sauce" is? I'm not a pro but I have been cooking for many years and have never heard of this. Thank you very much.

MANDT2
22

MANDT2

12/3/2003

This was very tasty. I cut the fat by stirring 4 tablespoons of the leftover seasoned flour into the pan, before adding the soup/mushroom mixture. Instead of cream, I used canned skim milk. I also cut the chicken into bite-sized pieces. I used Kitchen Bouquet brand browning sauce, and served this dish with No-Yolks noodles and green beans. With the leftovers, I stirred the stroganoff and noodles together, to keep the noodles from drying out and sticking together. There was quite a bit of seasoned flour left over, so I think you could safely make this recipe with only 3/4 the quantity of flour. Next time, I may try a dash of Worchester sauce, too...

Jason
15

Jason

10/30/2002

This was great. I made some changes, I cubed the chicken, I chopped up the mushroom really finely (the kids dont even detect it!), and I added a bit more browning sauce to darken the colors. The hour that the stroganoff simmers, is a worry free hour, you barely have to come back to it. The leftovers taste as great nuked!

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