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Chicken Portobello Stroganoff Recipe

Chicken Portobello Stroganoff Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 cup (calculated without noodles): 454 calories, 34g fat (17g saturated fat), 158mg cholesterol, 739mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 24g protein.

Reviews for Chicken Portobello Stroganoff

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stepher76 User ID: 7512408 125047
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."

Angela W User ID: 5898858 125046
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."

debbie213 User ID: 6393890 180158
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....."

Mark_mckinley User ID: 6444116 196191
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!"

gyge User ID: 6294247 180154
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."

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Wine Pairings

Full-Bodied White Wine

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