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Chicken Portobello Stroganoff

 Chicken Portobello Stroganoff
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
4 ServingsPrep: 15 min. Cook: 25 min.


  • 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


  • 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.

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Chicken Portobello Stroganoff (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.