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Chicken Stroganoff Recipe

Chicken Stroganoff Recipe photo by Taste of Home

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When I prepare this meal, I often tell people it's beef Stroganoff. Because of its convincing appearance and taste, they're surprised when I later confide that it's actually chicken. —Lori Borrowman of Schenectady, New York

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chicken Stroganoff Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 pound fresh mushrooms, sliced
1 large onion, chopped
2 tablespoons butter
1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
1/4 cup browning sauce
1-1/3 cups reduced-sodium beef broth, divided
1 cup white wine or additional reduced-sodium beef broth
2 tablespoons ketchup
2 garlic cloves, minced
1 teaspoon salt
3 tablespoons all-purpose flour
1 cup (8 ounces) fat-free sour cream
6 cups cooked no-yolk noodles

Directions

In a large nonstick skillet, saute mushrooms and onion in butter until tender. Remove and set aside. In the same skillet, cook the chicken with browning sauce until browned. Add 1 cup broth, wine or additional broth, ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Combine flour and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through (do not boil). Serve over noodles. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup cup chicken mixture with 1 cup noodles) equals 535 calories, 7 g fat (3 g saturated fat), 80 mg cholesterol, 1,339 mg sodium, 66 g carbohydrate, 4 g fiber, 41 g protein. Diabetic Exchanges: 3-1/2 starch, 3-1/2 lean meat, 1 vegetable, 1 fat.

Originally published as Chicken Stroganoff in Light & Tasty February/March 2001, p39

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 Stroganoff

Chicken Stroganoff

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Reviewed on Jan. 05, 2013 by leannecooks

I have been searching for a Chicken Storganoff recipe for years. I did not use browning sauce when cooking the chicken- just used about a teaspoon of olive oil. I added some worchestershire sauce for a richer flavor. By chopping and prepping in the morning this would be an easy weekinight meal. I will definitely make this again!

Reviewed on Aug. 19, 2011 by lsmithson

My mother originally found this recipe in a magazine she had read and cut it out to save. From the first time she made this pasta we were all hooked!! then about 6months later it came up missing.. It has been about a year scince we have had this and i have been going crazy! I am so glad that i finally came acroos it here and am sooo excited to tell my mom tomorrow!! this dish is absolutely wonderful and i would not change a thing!!

Reviewed on Jul. 03, 2010 by grannyof11

Sodium level is excessive, needs to be cut by 75% if to be considered "healthy".

Reviewed on Mar. 01, 2010 by brookeyoung

This recipe is delicious!

Reviewed on Aug. 09, 2009 by Morningdove_Wa

Since you're using chicken, why not use chicken broth instead of the beef broth. Sounds much better to me. I'd hold off on the browning sauce for this as well. Just my personal opinion.

Reviewed on Aug. 09, 2009 by dclark43085

What is browning sauce and where do I find it?