Solo Chicken Stroganoff Recipe

4.5 1 6
Solo Chicken Stroganoff Recipe
Solo Chicken Stroganoff Recipe photo by Taste of Home
Publisher Photo

Solo Chicken Stroganoff Recipe

Read Reviews
4.5 1 6
Publisher Photo
"I use chicken breasts as a base for building a variety of interesting meals," related Bill Hilbrich of St. Cloud, Minnesota. "This quick meal requires only on skillet plus a pan for the rice or pasta. Sometimes I change the recipe by adding a half cup of uncooked rice after the chicken and veggies have been sauteed."
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 boneless skinless chicken breast half, cut into 2-inch strips
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 2 tablespoons sour cream
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • Hot cooked pasta

Directions

In a large skillet, saute the chicken, mushrooms, onion and green pepper in butter until chicken is no longer pink. Combine flour and broth until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add the sour cream, salt, pepper and nutmeg; cook and stir until heated through (do not boil). Serve over pasta. Yield: 1 serving.
Originally published as Solo Chicken Stroganoff in Taste of Home October/November 2004, p23

Nutritional Facts

1 cup: 520 calories, 32g fat (19g saturated fat), 154mg cholesterol, 1371mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 34g protein.

  • 1 boneless skinless chicken breast half, cut into 2-inch strips
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 2 tablespoons sour cream
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • Hot cooked pasta
  1. In a large skillet, saute the chicken, mushrooms, onion and green pepper in butter until chicken is no longer pink. Combine flour and broth until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat. Add the sour cream, salt, pepper and nutmeg; cook and stir until heated through (do not boil). Serve over pasta. Yield: 1 serving.
Originally published as Solo Chicken Stroganoff in Taste of Home October/November 2004, p23

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mrs.barr User ID: 6440317 144221
Reviewed Feb. 29, 2012

"You REALLY need to like Stroganoff to like this recipe. My husband and I ended up trying to doctor it in a lot of different ways in order to make the flavors more interesting. Not something we'd make again."

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