Chicken Portobello Stroganoff Recipe
Chicken Portobello Stroganoff Recipe photo by Taste of Home

Chicken Portobello Stroganoff Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Reduce heat. Gradually stir in sour cream; heat through (do not boil). Serve with noodles. Yield: 4 servings.
Originally published as Chicken Portobello Stroganoff in Taste of Home February/March 2012, p37

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.

Full-Bodied White Wine

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

Reviews for Chicken Portobello Stroganoff

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 28, 2013

Added some Worcestershire Sauce and it was divine! Did find the sauce a bit runny. Maybe will add a bit of flour next time.

MY REVIEW
Reviewed Feb. 11, 2012

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.

MY REVIEW
Reviewed Feb. 4, 2012

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

MY REVIEW
Reviewed Jan. 28, 2012

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

MY REVIEW
Reviewed Jan. 24, 2012

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT