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

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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)

READ REVIEWS (31)

DIRECTIONS

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.
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.
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

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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

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

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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