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Chicken Stroganoff I

SUBMITTED BY: Marilyn G.      PHOTO BY: Kevin Lawrence

"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."
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 skinless, boneless chicken breast halves
  • 2 cups all-purpose flour for coating
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/4 cups half-and-half cream
  • 1 (1 ounce) package dry onion soup mix
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, minced
  • 2 cups fresh sliced mushrooms
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon browning sauce
  • 1 cup sour cream
  • 1/8 cup chopped green onion for topping (optional)

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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by SHADOWMERV
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.

24 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by MANDT2
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...

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by Kathy W.
We liked this recipe a lot! It was a nice alterbative to Beef or hamburger stroganoff. I used canned mushrooms and I doubled the recipe, but not the onion soup, because I was afraid that the onion flavor would take over. Everything turned out great! Thanks.

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 708

  • Total Fat: 30.5g
  • Cholesterol: 136mg
  • Sodium: 1390mg
  • Total Carbs: 65.8g
  •     Dietary Fiber: 2.9g
  • Protein: 41.6g

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