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Chicken Portobello Stroganoff Recipe

Chicken Portobello Stroganoff Recipe photo by Taste of Home

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Stroganov used to be a dish of sauteed beef with sour cream in 19th century Russia. This modern chicken and portobello version is the result of having opened the fridge for dinner one night to find nothing much but necessity, the mother of invention. —Katie Rose, Pewaukee, Wisconsin

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Chicken Portobello Stroganoff Recipe

Prep: 15 min. Cook: 25 min.

Yield: 4 Servings

15 25 40

Ingredients

1 pound ground chicken
12 ounces baby portobello mushrooms, halved
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3 tablespoons white wine or chicken broth
2 cups chicken broth
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup (8 ounces) sour cream
Hot cooked egg noodles or pasta

Directions

In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no longer pink. Add garlic; cook 1 minute longer.
Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt and pepper. Bring to a boil; cook until liquid is reduced by half.
Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles. Yield: 4 servings.

Nutritional Facts 1 cup (calculated without noodles) equals 454 calories, 34 g fat (17 g saturated fat), 158 mg cholesterol, 739 mg sodium, 12 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Chicken Portobello Stroganoff in Taste of Home February/March 2012, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Portobello Stroganoff

Chicken Portobello Stroganoff

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Reviewed on Feb. 11, 2012 by Angela W

As written, this recipe is way too tart. I wish that I had never added the lemon juice. The recipe was simple enough, and came together well, but the lemon did not belong. I will make again, but no lemon juice.

Reviewed on Feb. 04, 2012 by debbie213

it has too much liquid - I believe that it is a mistake to put 2 cup of chicken broth in the receipe.....

Reviewed on Jan. 28, 2012 by Mark_mckinley

Took a little longer than I expected to cook. But my wife and son loved it. We will make it again!

Reviewed on Jan. 24, 2012 by gyge

This was very good. I did have to modify by adding a tablespoon of flour mixed with chicken broth to make a paste to thicken. Even after reducing by half it was too thin. But it turned out delicious.