Recipe by Silvia
"Eastern European favorite - light and tender! My husband asks for this at least once a week."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
1 (4.5 ounce) can
mushrooms, with liquid
I loved the results that I got - but I did substantial tinkering! I used fresh mushrooms instead of canned, and instead of mushroom-juice and chicken boullion cubes, I used two cups of strong, homemade chicken stock, and thickened it just a touch. I also used sharp paprika instead of mild, and increased it to about three tablespoons. I used eight boneless chicken thighs. Plenty of gravy for mixing with the rice. Rave reviews. I definitely will make this again!
My husband and I thought this was one of the worst meals we've ever had. Chicken dry and tasteless, sauce(?) awful, just all around bad. If you make all the changes everyone says to make then you aren't making this recipe anyway.
I was raised on this chicken recipee, although slightly different...try adding a sweet juicy tomato and some chunks of green pepper for even more flavour, omit the sour cream and cook till sauce is reduced and thickened...and only use Hungarian paprika, makes a world of difference. This dish can also be made with stewing beef or pork. YUM!!!
With the changes I made, it will definitely be repeated over and over. I seasoned the chicken thighs (all I had) with garlic powder, adobo and pepper. I also added about 1/2 cup of white wine and used fresh mushrooms. Other than these changes I followed the recipe exactly and it was delicious! Thanks for sharing!!
This was good served over spaetzle. I used half hot and sweet paprika and added some white cooking wine. I think it could have used a little more spicing up, I had to keep it mild for my 18 month old daughter.
Very good variation on chicken stroganoff.
This turned out pretty good, but I too made changes. I didn't have any paprika so I substituted cumin and coriander. (We love Mexican). I also added about a cup of water along with the mushroom liquid to make more gravy. Still I wished I had used more water. Still wasn't enough gravy. Will try again.
Great recipe, great taste. I used fresh mushrooms and added about 1/4 cup of water as the liquid. Instead of spooning over rice in individual servings, I just mixed the entire dish with a cup of cooked white rice in a big bowl. It was delicious...fed three grown men...they just kept eating and eating....we all really enjoyed this one. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 91
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make Chef John’s no-fail "hunter's chicken" recipe.
See how to make 5-star sautéed chicken that’s great for fajitas.
See how to make garlicky chicken breasts cooked chicken fried steak-style.