Chicken Stroganoff I

Chicken Stroganoff I

47

"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."

Ingredients

servings 704 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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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

47
  1. 63 Ratings

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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.

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...

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. T...