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Solo Chicken Stroganoff

 Solo Chicken Stroganoff
"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."
1 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 520 calories, 32 g fat (19 g saturated fat), 154 mg cholesterol, 1,371 mg sodium,

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Solo Chicken Stroganoff (continued)

Nutritional Facts: 24 g carbohydrate, 3 g fiber, 34 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer